Creamy Chicken & Gnocchi
Directions
- 1Coat both sides of the chicken thighs with a seasoning mix of paprika, salt, onion powder, garlic powder, black pepper, and dried thyme.
- 2Heat olive oil in a large pan over medium-high heat. Add the seasoned chicken thighs and fry until lightly charred and cooked through (about 5 minutes per side).
- 3Lower the heat to medium. Add pancetta and fry until crispy. Stir in mushrooms, shallots, and garlic, frying until softened and golden.
- 4Pour in chicken stock and cream; stir in Dijon mustard and parmesan. Simmer until the sauce thickens (3-5 minutes). Add any chicken resting juices and stir in spinach until wilted.
- 5Boil salted water in a large pot; add gnocchi and cook for 1 minute. Drain and stir into the sauce.
- 6Add the cooked chicken back to the pan and simmer for 1-2 minutes to warm through, finishing cooking the gnocchi and thickening the sauce.
Ingredients
- 600 g boneless skinless chicken thighs
- 1 tsp paprika
- 0.5 tsp salt
- 0.5 tsp onion powder
- 0.5 tsp garlic powder
- 0.25 tsp black pepper
- 0.25 tsp dried thyme
- 1 tbsp olive oil
- 140 g diced pancetta
- 200 g baby chestnut mushrooms, halved or quartered
- 2 shallots, finely diced
- 2 cloves garlic, finely diced
- 120 ml chicken stock
- 240 ml double/heavy cream, at room temperature
- 1 tsp Dijon mustard
- 40 g freshly grated parmesan
- 100 g baby spinach leaves, roughly chopped
- 500 g fresh gnocchi
- 0 salt and pepper
Equipment
large pantongswooden spatulaforklarge pot