Chicken and Spinach Gnocchi

By Sarah Butler

Ingredients

• 130g Gnocchi
• 3 tbsp Flour
• 2 tbsp Dried oregano
• 4 Chicken breasts
• 2 tbsp Olive oil
• 20g Butter
• 3 Cloves garlic, minced
• 1 Small shallot or ½ small white onion, diced finely
• 1 tbsp Tomato puree
• 400ml Chicken stock
• 50ml Fresh cream (optional)
• 60g Spinach
• 60g Parmesan
• Lemon wedge
• Salt and pepper

Method

1. Cook the gnocchi as per packet instructions, strain it, and set aside until required.
2. Add the flour and oregano into a large bowl.
3. Toss in the chicken and coat entirely; set aside.
4. Add 1 tbsp olive oil and melt 20g butter in a saucepan.
5. Add the coated chicken pieces and pan fry for 5-6 minutes on each side until golden, then set aside.
6. Add the remaining 1 tbsp olive oil to the same pan.
7. Fry the garlic and onion gently on a medium heat for 3-4 minutes until softened.
8. Add the tomato puree and stock to the pan with the garlic and onion and bring to a simmer.
9. Return the chicken and cooked gnocchi to the pan with the sauce.
10. Pour in the cream and bring to a light simmer; allow the sauce to simmer, reduce, and thicken.
11. Scatter in the spinach and, finally, the parmesan and a squeeze of lemon.
12. Taste and season with salt and pepper.