Creamy Chicken Gnocchi
This recipe was inspired by, but ended up being quite different from, this recipe from the 32bit Cafe.
Prepare the meat and leave to marinade for at least a few hours:
- 500g mini chicken fillets
- 1 tbsp chicken shawarma seasoning OR fajita seasoning OR just plain old paprika!
- 1 tbsp neutral oil
Place all the ingredients in a large ziploc bag, smush it up real good to spread out the flavour, then put in the fridge for a couple of hours before continuing.
- 1 large shallot, or 1 small onion
- 50g sun-dried tomatoes, drained of oil
- 500g gnocchi
- 500ml chicken broth
- ~200ml sour cream, more or less depending on how creamy you want it
- 200g fresh baby spinach
- 1tsp oregano
Trim the shallot, slice in half, peel, then thinly slice and put to one side. Take the sun-dried tomatoes and roughly chop them too.
In a large saucepan, heat and then add a tablespoon of neutral oil and add the chicken. Cook for around 4 minutes each side to begin with, until they're fully cooked. Take out of the pan and place to one side to cool for a little bit.
Throw the shallot and the sun-dried tomatoes into the pan and cook for around 5 minutes until the shallot is soft. Add the gnocchi to the pan, stir, then add the broth and oregano. Let it come up to a simmer, and leave to simmer for 5 minutes.
While it's simmering, take your chicken and roughly chop them up into bite-size pieces then throw them back into the pot.
Add the cream and stir through, bringing it back to a simmer. Add the spinach a handful at a time until it's all wilted. Taste, and add a little salt if you think it needs it.