Creamy Crack Chicken Gnocchi (Print Version)
# Ingredients:
→ Meat
01 -
2 small uncooked chicken breasts (360g/12.7oz)
02 -
75g (2.5oz) uncooked lean smoked back bacon, fat removed and diced small
→ Base Ingredients
03 -
3.5 cups (840ml) low sodium chicken stock
04 -
500g (17.5oz) potato gnocchi (dry in vacuum pack)
05 -
1 shallot, finely diced
06 -
2 cloves garlic, minced
→ Sauce
07 -
½ cup (120ml) 2% milk
08 -
½ tablespoon lemon juice
09 -
175g laughing cow light (or light cream cheese)
10 -
½ tablespoon cornstarch
11 -
60g (2.2oz) cheddar or Red Leicester, freshly grated
→ Seasonings
12 -
1 teaspoon dried parsley
13 -
1 teaspoon dried chives
14 -
1 teaspoon onion powder
15 -
½ teaspoon dried dill
16 -
½ teaspoon garlic powder
17 -
Salt and black pepper
18 -
Fresh chopped parsley (or spring onions/chives) for garnish
# Instructions:
01 -
Cook chicken in 2 cups stock for 10-12 minutes until done. Drain, cool slightly, slice and set aside.
02 -
Fry bacon in olive oil spray until golden and crisp. Set aside.
03 -
In same pan, cook shallot until softened, then add garlic and cook 30 seconds.
04 -
Add remaining stock, milk, lemon juice, herbs, seasonings and cheese. Whisk until smooth. Add cornstarch slurry and stir.
05 -
Add chicken and gnocchi. Boil then simmer 5 minutes until gnocchi is cooked and sauce thickens.
06 -
Transfer to ovenproof dish, top with cheddar and broil until melted. Top with bacon and fresh herbs.
# Notes:
01 -
Don't use pre-grated cheese for best results
02 -
Can use poaching stock in final sauce
03 -
Sauce must bubble to thicken properly