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Italian Recipes
Creamy Chicken Gnocchi

Creamy Chicken Gnocchi

with Tarragon and Tenderstem

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Our chefs have been creating recipes for a while now and one thing they’ve learnt along the way is that creamy chicken and tarragon are a classic flavour combination our customers absolutely love. In this 15-minute recipe, we’ve combined creamy tarragon chicken with gnocchi and tenderstem broccoli for a warm and comforting recipe that really hits the spot.

Preparation Time15 minutes
Difficulty levelLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)

Tenderstem Broccoli ®

½ pack(s)



1 unit(s)

Echalion Shallot

½ bunch(es)


½ sachet

Chicken Stock Powder

¾ pot(s)

Crème Fraîche


Not included in your delivery

75 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)2238 kJ
Energy (kcal)535 kcal
Fat21.0 g
of which saturates10.0 g
Carbohydrate51 g
of which sugars4.0 g
Protein43 g
Salt1.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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a) Cut the tenderstem® in half lengthways. b) Halve, peel and thinly slice the shallot. c) Pick the tarragon leaves from their stalks and roughly chop (discard the stalks)

Cook the Gnocchi
Cook the Gnocchi

a) Fill a large saucepan with the boiling water from your kettle and pop onto high heat to bring it back to the boil. b) Add the tenderstem®, gnocchi (see ingredient list) and a pinch of salt to the pan. c) Boil for 3-4 mins, then drain into a colander.

Fry the Chicken
Fry the Chicken

a) While the gnocchi cooks, heat a splash of oil in a frying pan over medium-high heat. b) When the pan is hot, add the diced chicken, season with salt and pepper. c) Stir-fry until brown all over, 5-6 mins.

Fry the Chicken and Shallot
Fry the Chicken and Shallot

a) Add the shallot to the pan with the chicken. Stir and cook until softened, 3 mins. b) Continue cooking until the chicken done, another 2 mins. c) IMPORTANT: The chicken is cooked when it is no longer pink in the middle.


a) Once the chicken is cooked and the shallot soft, add the water (see ingredients for amount). b) Stir in the stock powder and bring to the boil. c) Pour in the crème fraîche and bring back to the boil. Remove from the heat.

Combine and Serve
Combine and Serve

a) Add the drained gnocchi and tenderstem® to the chicken and sauce. b) Sprinkle on the tarragon and mix to coat the gnocchi. c) Season to taste with more salt and pepper. d) Share between your bowls and tuck in! Enjoy!