Monday, 14 May 2012
Creamy Chicken and Gnocchi Bake
The sundried tomatoes are what clinched this for me. I am a sucker for them.
It might seem tempting to use store bought breadcrumbs but I assure you that fresh will be so much crunchier. Also if your super talented and want to make your own gnocchi then feel free.
You can find the original recipe in the May 2012 issue of SFI.
1 tbl spoon olive oil
1 small brown onion - diced
500gm chicken breast - cubed
2 tsp whole grain mustard
2 garlic cloves - crushed
3/4 cup semi dried tomatoes - roughly chopped
1/2 cup chicken stock
1 cup cream
500gm packet gnocchi
1/2 cup basil leaves - roughly torn
1 cup fresh breadcrumbs
1 cup grated tasty cheese
Extra basil leaves and sundried tomatoes to serve
1. Pre heat the oven to 200. Heat the oil in large fry pan over medium heat. Add the onion and cook for 5 minutes or until softened. Add the chicken and cook until browned all over.
2. Add the mustard, garlic and tomatoes. Cook, stirring, for 1 minute. Add the cream and chicken stock. Stir. Once at a simmer, remove the pan from the heat. Stir in gnocchi and basil.
4. Top with extra basil leaves and sun dried tomatoes. Serve.