Chicken and Bacon Gnocchi Bake

Creamy: Chicken and Bacon Gnocchi Bake

INGREDIENTS

• 2 Tbsp Garlic Infused Oil
• 500g Chicken Breast, diced
• 6 Streaky Bacon rashers, sliced into thin strips
• 300ml Cream
• 170g Spinach, chopped
• 500g gluten free Gnocchi
• 2 C Cheddar Cheese, grated
• 1/2 C Flat-Leaf Parsley, roughly chopped, fresh leaves + extra to serve
• 1/4 tsp Salt
• 1/2 tsp Pepper

INSTRUCTIONS

1. Heat the garlic infused oil in a non-stick pan over medium-high heat. Add the bacon and cook, stirring occasionally until starting to brown.
2. Add the chicken to the pan and cook, stirring occasionally until lightly browned.
3. Add the cream and bring to a simmer. Continue simmering until the sauce slightly thickens.
4. Add the spinach and cook until wilted, a couple of minutes maximum.
5. Remove from heat and stir in 1/2 C of cheese, along with the salt and pepper.
6. Meanwhile, cook the gnocchi in a large pot of boiling, salted water until the gnocchi float to the surface.
7. Reserve 1/4 C of the cooking water and add it to the cream mixture. Drain the remaining water from the gnocchi.
8. Add the gnocchi and the parsley to the cream mixture and toss to combine.
9. Pour into an overproof dish, approximately 20x30cm, into a flat layer.
10. Sprinkle the remaining cheese over the top of the gnocchi.
11. Preheat your oven on grill, at 200°C.
12. Cook the gnocchi under the grill for about 10 minutes, until the cheese is golden.
13. Remove from the oven and top with the remaining chopped parsley.
14. Serve while warm.

SERVE WITH

A green salad would be a lovely addition for this meal.