Recipe | Chicken & Leek Gnocchi Bake

I ran a poll on Instagram when I first made this dish, asking if you wanted it on the blog immediately – and a resounding 94% of you said that you did. I don’t blame you as it was bloody lovely, if I do say so myself. Okay, so it’s not as immediate as I’d have liked, but here it is. I’ve said before that gnocchi is so underrated and we eat it a few times a month. This recipe is surprisingly filling and could easily stretch to serve four.

Ingredients

·         A packet of fresh gnocchi

·         100g kale, tough stalks removed

·         An onion, diced

·         A leek, sliced

·         200g mushrooms

·         Two large chicken  breasts, diced

·         300ml chicken stock

·         25g plain flour

·         30g cheese, grated (I used cheddar, but you could use parmesan, or any hard cheese)

·         Breadcrumbs (I made my own by blitzing one slice of wholemeal bread, but if you’re using pre-made, just enough to top the bake)

Method

·         In a saucepan of boiling water, cook the kale and gnocchi for 2-3 minutes, before draining

·         In a frying pan, fry the onions and leeks until soft. Add the chicken and mushrooms and continue to fry until the chicken is partially cooked and the mushrooms take on colour

·         Add the flour to the frying pan and stir in the chicken stock. Season and add the cheese

·         Combine the kale and gnocchi with the pan mixture and tip into a baking dish (I used my favourite Le Creuset square pie dish). Top with the breadcrumbs

·         Bake on 170C fan/gas mark 5 for 20 minutes, or until the breadcrumbs are golden brown

·         Serve and enjoy!

Please let me know if you try this recipe – or any of my others. If you’re sharing on Instagram, use the hashtag #LucyLovesRecipe so I can take a look at your creations.

Love, Lucy xx

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