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Creamy Spiced Chicken Gnocchi

Creamy Spiced Chicken Gnocchi

with Baby Spinach and Cheese

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This Creamy Spiced Chicken Gnocchi is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:Cereals containing glutenMilkEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelEasy
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

210 grams

Diced Chicken Thigh

500 grams

Gnocchi

(ContainsCereals containing gluten)

1 unit(s)

Garlic Clove

½ bunch(es)

Chives

1 sachet

Central American Style Spice Mix

1 pack(s)

Tomato Passata

10 grams

Chicken Stock Paste

75 grams

Creme Fraiche

(ContainsMilk)

100 grams

Baby Spinach

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3426 kJ
Energy (kcal)819 kcal
Fat30.0 g
of which saturates14.0 g
Carbohydrate93 g
of which sugars6.0 g
Protein44 g
Salt3.6 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Frying Pan
Colander
Cutting board
Knife
Garlic Press
Bowl
Instructionsarrow up iconarrow up icon
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1

Bring a large saucepan of water to the boil with 1/2 tsp salt for the gnocchi. Heat a drizzle of oil in a large frying pan on medium-high heat. Once the oil is hot, add the diced chicken thigh and season with salt and pepper. Fry until browned on the outside, 5-6 mins, turning occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

2

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).

3

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.

4

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.

5

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.

6

When ready, divide the chicken gnocchi between your serving bowls. Sprinkle over the chives and the remaining cheese to finish. Enjoy!