Monday, 14 May 2012

Creamy Chicken and Gnocchi Bake

The Organised Housewife

Every month I religiously buy Super Food Ideas. I'm not even sure why I haven't bought a subscription yet, I guess its because I find it exciting to go to the supermarket at the start of each month to see if the new issue is out (Sad I know).

Sadder still is that this magazine is a massive part of my relaxing me time. Once tornado toddler is fast asleep in bed, I like to kick back and meticulously read every single article and recipe. I concoct my little meal plan and shopping list in my head and I am in heaven.

This month the cover recipe was this really interesting looking creamy gnocchi bake. I generally don't like pasta bakes and the only time I eat gnocchi is when I am guiltily pairing it with a store bought tub of carbonara sauce (I maybe divulging a bit much there LOL)
The sundried tomatoes are what clinched this for me. I am a sucker for them.

Gotta admit this really exceeded my expectations. It was awesomely delicious. The breadcrumb topping offers a light crunch against the smooth creamy gnocchi and sweet sundried tomatoes. This recipe is definitely going to become a regular in my cooking repertoire.
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.

3. Pour the gnocchi mixture into a 12 cup capacity baking dish. Combine the breadcrumbs and cheese. Spread evenly over the top of the gnocchi. Place in the oven and cook for 20 mins or until golden. Remove from the oven and let stand for 5 minutes.

4. Top with extra basil leaves and sun dried tomatoes. Serve.


  1. My mouth is watering, will have to try this one.

  2. wow this looks good! am putting it on my weekly meal planner!

  3. You're a lifesaver! This recipe has become a favourite in our household ever since I discovered it in the Super Food Ideas magazine like you! Sadly however, although this is on my menu for this evening I couldn't find the magazine to save myself! On a cheeky look through Google on my lunch break I came across your recipe- champion effort & crisis overted!!

    1. Sharyn, don't you ever wonder what we did before Google? LOL. I'm glad I could help you avert a dinner crisis,