Creamy Chicken and Gnocchi Bake
A comforting and creamy dish featuring chicken, gnocchi, and smoked bacon, baked to perfection.
Ingredients
Main Ingredients
- 2 small uncooked chicken breasts approx 360g or 12.7oz
- 3.5 cups low-sodium chicken stock
- 75 g lean smoked back bacon, diced small approx 2.5oz
- 1 small shallot, finely diced
- 2 cloves garlic, minced
- 0.5 cup 2% milk
- 0.5 tablespoon lemon juice
- 175 g laughing cow light or light cream cheese
- 0.5 tablespoon cornstarch
- 1 teaspoon dried parsley
- 1 teaspoon dried chives
- 1 teaspoon onion powder
- 0.5 teaspoon dried dill
- 0.5 teaspoon garlic powder
- 500 g potato gnocchi dry in a vacuum pack (approx 17.5oz)
- 60 g cheddar, grated avoid pre-grated
- 1 spray olive oil for frying
- 1 pinch salt
- 1 pinch black pepper
- 1 tablespoon fresh chopped parsley or chopped spring onions or chives
Instructions
- In a saucepan, fully submerge the chicken in 2 cups (480ml) of stock. Bring to a boil, then simmer for 10-12 minutes until cooked. Drain, let it cool slightly, slice into pieces, and set aside. You can use the poaching stock for the sauce later if it equals 360ml.
- In a non-stick frying pan over medium-high heat, spray olive oil and fry the diced bacon until golden and crisp. Set aside.
- In the same pan, spray more olive oil, add shallot, and cook until golden. Add minced garlic and cook for 30 seconds.
- Add the remaining stock (1.5 cups/360ml), milk, lemon juice, dried herbs, seasoning, and laughing cow. Whisk until smooth. Mix cornstarch with water, add to the sauce, and stir.
- Add poached chicken and uncooked gnocchi to the sauce. Bring to a boil, then simmer for 5 minutes until gnocchi is cooked and sauce is creamy. Adjust seasoning with salt and pepper.
- Transfer to an ovenproof dish, top with grated cheddar, and broil for a couple of minutes until cheese melts and lightly browns.
- Sprinkle with crispy bacon and fresh parsley, spring onions, or chives.
Notes
Recipe notes: Customize with your favorite herbs or cheese.