Creamy Chicken Gnocchi

Tender chicken and soft, pillowy gnocchi simmered in a rich, flavorful creamy tomato sauce, this recipe perfect for a midweek supper! Simple to make and on the table in 30 mins.

📝 Ingredients

• 2 tsp olive oil (1)
• 200 g chicken thighs (2)
• 2 clove garlic
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp chilli flake
• 200 ml chicken stock (3)
• 250 g gnocchi (4)
• 60 ml double cream
• 2 tbsp tomato puree / paste
• 20 g Grana Padano / Parmesan (5)
• 1 handful spinach leaves

👨‍🍳 Instructions

1. 1Cook the chicken - Cut the chicken into bite sized pieces. Add the oil to a lidded 9 inch / 24 cm pan and fry the chicken for a few minutes until it is no longer pink. While the chicken is cooking peel and chop the garlic.
2. 2Add the flavourings - add the chopped garlic, herbs and chilli flake and cook for another two minutes, stirring all the time until fragrant.
3. 3Add and cook the gnocchi - Add the stock and the gnocchi. Put the lid on, bring to a gentle simmer and let it bubble away for 5 minutes.If you are using frozen leftover gnocchi, give them an extra minute or two cooking time.
4. 4Make the sauce - Add the cream, tomato puree and two thirds of the cheese. Stir everything together, replace the lid and let everything gently simmer for another couple of minutes.The sauce probably looks too runny at this stage – do not worry it will all thicken up.
5. 5Add the spinach - Now add the spinach leaves, removing any bulkier stems, just place them on top of the sauce, there is no need to stir them in at this stage. Cover and let everything gently simmer for another two minutes until the spinach wilts.If you want, repeat the process with more spinach, you will be surprised at how much you can add, as it wilts to almost nothing.
6. 6Season & Serve - stir in the spinach, season to taste, sprinkle over the remains of the Parmesan.