Creamy Chicken and Gnocchi
This creamy chicken with gnocchi is ultra comforting and so full of flavour!
Servings: 4
Cost: £3 / $4
Equipment
- Sharp Knife & Chopping Board
- Large Pan, Tongs & Wooden Spoon
- Fine Cheese Grater
- Large Pot & Colander
- Jug (for stock/cream)
Ingredients
Chicken
- 600g / 1.3lb boneless skinless Chicken Thighs (see notes)
- 1 tsp Paprika
- 1/2 tsp EACH: Salt, Onion Powder, Garlic Powder
- 1/4 tsp EACH: Black Pepper, Dried Thyme
- 1 tbsp Olive Oil
Creamy Gnocchi
- 140g / 5oz diced Pancetta (see notes)
- 200g / 7oz Baby Chestnut Mushrooms, halved or quartered (sub baby button mushrooms)
- 2 Shallots, finely diced
- 2 cloves of Garlic, finely diced
- 120ml / 1/2 cup Chicken Stock (use low-salt if sensitive to salt)
- 240ml / 1 cup Double/Heavy Cream, at room temp
- 1 tsp Dijon Mustard
- 40g / 1/2 cup freshly grated Parmesan
- 100g / 3.5oz Baby Spinach Leaves, roughly diced
- 500g / 1lb fresh Gnocchi
- Salt & Pepper, as needed
Instructions
- Coat both sides of the chicken thighs with the seasoning mix. Heat the oil in a large pan over medium-high heat. Add the chicken thighs and fry both sides until lightly charred and cooked right through the centre (around 5 mins each side depending on size). If they start charring too aggressively just lower the heat slightly. Remove and place to one side.
- Lower the heat slightly to medium, then add in the pancetta. Fry until it begins to crisp and leak out its fat, then stir in the mushrooms until they soak in most of the fat. Add the shallots and fry until soft & golden and the mushrooms soften and build up a golden crust. Add the garlic and fry for a minute longer.
- Pour in the stock and cream, then stir in the mustard and parmesan. Bring to a simmer and gently bubble away until the sauce begins to thicken (usually 3-5mins). Add any resting juices from the chicken and stir in the spinach until it begins to wilt.
- Meanwhile, bring a large pot of salted water to a boil. Add the gnocchi and cook for 1 minute, then drain and stir it through the sauce. Adjust seasoning if desired.
- Add the chicken back on top and simmer for 1-2 mins to warm the chicken through, finish cooking the gnocchi and thicken the sauce. Serve up and enjoy!
Video
Notes
a) Chicken - I like using chicken thighs in this recipe, but you could sub breast if you prefer. I recommend using 2 large breasts and slicing them through the centre to create 4 even-sized breasts. From there continue with the recipe, adjusting the frying time to around 3-4mins each side. In all cases I recommend getting the chicken out of the fridge 30mins or so before needed, just to relax the meat and help it cook through evenly.
b) Pancetta - This is a great addition because it leaks out a lot of fat and the mushrooms soak in all that goodness! You can sub streaky bacon if you'd prefer.
c) Salt - I don't add any extra salt to this, just some black pepper. If you're at all wary of salt just use low-sodium stock.
d) Gnocchi - Usually takes 2 mins to cook. I like to do 1 minute in boiling water to part-cook it and remove the excess starch, then finish it off in the pan. Try to not overcook the gnocchi or it'll turn mushy!
e) Calories - Whole recipe divided by 4.
Nutrition
Calories: 798kcal | Carbohydrates: 30.3g | Protein: 43.72g | Fat: 56.29g | Saturated Fat: 22.24g | Polyunsaturated Fat: 3.283g | Monounsaturated Fat: 13.803g | Trans Fat: 0.119g | Cholesterol: 251mg | Sodium: 1200mg | Potassium: 1131mg | Fiber: 3g | Sugar: 5.16g | Vitamin A: 3927IU | Vitamin C: 12.2mg | Calcium: 199mg | Iron: 3.58mg