Creamy Spiced Chicken Gnocchi

Once the pan of water is boiling, add the gnocchi and simmer until they float to the top, 2-3 mins. Drain well in a colander and pop back in the pan. Drizzle with oil and stir through to stop them sticking together. Set aside for frying later. While the gnocchi cooks, peel and grate the garlic (or use a garlic press). Roughly chop the chives (use scissors if easier).

Once the chicken has browned, add the garlic and Central American style spice mix to the pan and stir-fry until fragrant, 30 secs. Stir in the passata, chicken stock paste and water for the sauce (see ingredients for amount). Bring to the boil, then lower the heat and simmer gently until the chicken is cooked through, 2-3 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once the chicken is cooked, stir the creme fraiche into the sauce. Bring back up to the boil, then add the baby spinach a handful at a time until wilted and piping hot, 1-2 mins. Taste and season with salt and pepper if needed, then set aside.

Meanwhile, heat a drizzle of oil in another large frying pan on high heat. Once hot, add the gnocchi and stir-fry until golden, 6-8 mins. Add the fried gnocchi to the sauce along with half the grated hard Italian style cheese, then stir to combine.