Creamy Chicken & Cheese Gnocchi
I found this one in a Good Taste magazine and wanted to give the magazine to a friend so I have entered it into my recipes.
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INGREDIENTS
Nutrition- 2(500 g) shelf-life potato gnocchi
- 1tablespoon olive oil
- 250
- 1
- 1⁄2
- 200
- 200g Baby Spinach, leave
- 60g butter
- 50
- 750ml milk
- 40g shredded parmesan cheese
- 80g coarsely grated cheddar cheese
-
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DIRECTIONS
- Preheat the over to 180c.
- Cook the gnocchi following the packet instructions or until tender.
- Drain.
- Meanwhile, heat the oil in a frying pan over medium-high heat.
- Add the bacon and leek and cook, stirring for 4-5 minutes or until golden.
- Add the chicken, beans and spinach and cook, stirring, for 1-2 minutes or until spinach just wilts.
- Melt the butter in a saucepan over medium heat until foaming.
- Add flour and cook, stirring for 30 seconds or until the mixture bubbles.
- Remove from heat and gradually stir in milk.
- Cook over medium heat, stirring for 5 minutes or until the mixture boils and thickens.
- Stir in Parmesan.
- Add the bacon mixture and Parmesan mixture to the gnocchi and stir until combined.
- Spoon the gnocchi mixture into a shallow 3L (12 cup) capacity ovenproof dish.
- Sprinkle over the cheddar.
- Bake for 40-45 minutes or until cheddar melts and is golden.
- Sprinkle with parsley to serve.
- I am going to serve with crusty bread and a nice salad.
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