Creamy Chicken & Cheese Gnocchi
- Ready In:
- 1hr 20mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 2 (500 g) shelf-life potato gnocchi
- 1 tablespoon olive oil
- 250 g bacon, rashers coarsely chopped
- 1 leek, ends trimmed, halved lengthwise, thinly sliced
- 1⁄2 cooked roasting chicken, skin and bones removed, meat shredded
- 200 g green beans, topped, cut into 1cm thick slices
- 200 g Baby Spinach, leave
- 60 g butter
- 50 g plain flour
- 750 ml milk
- 40 g shredded parmesan cheese
- 80 g coarsely grated cheddar cheese
- chopped fresh flat leaf parsley, to serve
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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
RECIPE SUBMITTED BY
Sonya01
Australia
I live in Keilor Downs, Victoria in Australia. I am a receptionist in Melbourne. My favorite cook books are anything Weight Watchers or Simply 2 good 2 be true also any muffin or scone cook books. I love cooking easy stuff but I love a challange ocasionaly on the weekends when i have a bit more time. My pet peeve is how much capsicum/bell peppers are in recipes now as i am elergic to them.