CHICKEN/SALMON, LEEK AND GNOCCHI BAKE

Yields4 Servings
 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

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