Home » Pasta » Creamy Chicken Mushroom & Leek Gnocchi Bake
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Recipe By Jaxters

Ref: 785
Heading: Pasta
Cuisine: Italian
Food Type: Meat
No of Portions: 4
Change no of portions required to :

Ingredients & Prep

   450 g  Fresh chicken cut into bite sized pieces
   1 Leek chopped fine
   150 g  Button mushrooms
   1 Onion med finely chopped
   2 Garlic cloves finely chopped
   2 tbsp  Olive oil
   500 g  King Edward Potatoes baked
   100 g  Flour
   1 Egg yolk
   1/2 tsp  Salt
   1/2 tsp  Ground white pepper
   300 ml  Milk
   100 ml  Double cream
   60 g  Parmesan cheese grated
   35 g  Butter unsalted
   10 g  Flour
   1 Chicken stock cube or gel pot
   2 tbsp  Fresh parsley chopped
   1/2 tsp  Freshly ground black pepper


  Step 1
In the oven bake the potatoes in there skins at 180°C for 1 hour 15 mins, remove set aside & allow to go cold.
  Step 2
Scoop out potato flesh with a spoon into a bowl, add flour, salt & pepper & mix well, cover & set aside.
  Step 3
Make the gnocchi, flour a worktop then roll our potato mixture into cylinders about 2cm in diameter, then cut in 2cm pieces, next use a fork prongs & press indentations into each one.
  Step 4
Place a saucepan with salted boiling water on the hob & cook the gnocchi until they float, scoop out with slotted spoon, you may need to do in batches, then set aside apart to cool.
  Step 5
Pre-heat oven to 180°C fan.
  Step 6
Place a frying pan on a med heat, add oil, onion, chicken, leeks, garlic & mushrooms & cook for 6 mins until all is cooked, stir in parsley & set aside.
  Step 7
In a saucepan over a med heat, add butter & flour, cook until it bubbles, then whisk in the milk, cream, wine & cheese until smooth, then add stock cube & pepper stir & simmer for 1 minute, then add parsley & stir in.
  Step 8
Take a baking dish add in the cooked gnocchi then tip over chicken leek mixture & then the sauce, give it a stir then place in the oven to cook for 20 mins or until it bubbles.

Suggestion & Tips

Have with a salad. You can use ready made Gnocchi.
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