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CHICKEN/SALMON, LEEK AND GNOCCHI BAKE
500 g fresh gnocchi
100 g spinach, hard stalks removed
1 tbsp chicken stock powder
½ tbsp coconut oil
1 tbsp butter
1 onion diced
2 leeks cut into 5mm rounds
500 g chicken breast fillets cut into 3cm chunks
200 g mushrooms, roughly sliced
25 g plain flour
½ tsp English mustard powder
25 g grated parmesan
2 tbsp roughly chopped parsley
3 tbsp fresh breadcrumbs
1
Bring a saucepan of water to the boil and preheat the oven to 190C/Gas5
2
When the water is boiling drop in the gnocchi and cook for 2 minutes, then add the spinach and cook for a further 2 minutes; use a mug to scoop out 300ml of the cooking liquid; add the chicken stock powder to the mug, stir and set aside; drain the gnocchi and spinach
3
While the gnocchi are cooking, melt the coconut oil and butter in a large frying pan over a medium to high heat; when hot, add the chopped onion and leeks and fry for about 3 minutes or until the vegetables begin to soften; turn the heat to maximum and add the chicken and mushrooms to the pan; stir fry for a few minutes or until the chicken changes colour
4
Reduce the heat to just below medium and stir in the flour; stir fry for 1 minute then gradually add the stock, stirring in a quarter of the liquid at a time to avoid lumps
5
When all of the liquid has been added, bring to the boil, then take the pan off the heat and stir in the mustard powder, parmesan and chopped parsley; season with salt and pepper
6
Tip the drained gnocchi and spinach into the pan and gently stir everything together; tip the mixture into a baking dish, sprinkle the breadcrumbs over the top and then bake for 20 minutes or until the breadcrumbs are golden
7
Remove the dish from the oven and serve