Ingredients
Scale
- 1 tablespoon olive oil
- 500g chicken breasts, diced into small pieces
- 2 cups milk
- 1 3/4 cups thickened cream
- 80g butter
- 1 brown onion, diced
- 4 celery stalks, chopped
- 2 carrots, diced
- 2 garlic cloves, minced
- 4 tablespoons plain flour
- 1 3/4 cups chicken stock
- 500g potato gnocchi
- 1 cup baby spinach leaves, roughly chopped
- 1/2 teaspoon thyme, chopped
- 1/2 teaspoon parsley, chopped
- Parmesan cheese, grated, to serve
Instructions
- In a large frying pan, heat oil over medium-high heat.
- Cook chicken for 5-8 minutes or until browned and cooked through. Set aside.
- In a jug pour in milk and cream. Stir and set aside.
- In a large saucepan, melt butter over medium-high heat. Add onion, celery, carrot and garlic. Cook until onion is soft.
- Add flour and stir to coat vegetables. Cook for 1 minute then remove from heat.
- Gradually pour in milk mix. Whisk continuously until mixture is smooth.
- Return saucepan to medium-high heat and bring to the boil. Stir consistently for 5-10 minutes or until sauce thickens.
- Add chicken and stock. Stir and bring to the boil.
- Add gnocchi, spinach, thyme and parsley to saucepan. Toss to coat.
- Simmer over low heat until gnocchi is cooked.
- Serve with a sprinkle of parmesan cheese.
Notes
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- Prep Time: 10 mins
- Cook Time: 30 mins
