Creamy Spiced Chicken Gnocchi
with Baby Spinach and Cheese
This Creamy Spiced Chicken Gnocchi is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
The quantities provided above are averages only.
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 war 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.
Ingredients
210
Diced Chicken Thigh
500
Gnocchi
(Contains: Cereals containing gluten May contain traces of: Egg, Milk)
1
Garlic Clove**
½
Chives
1
Central American Style Spice Mix
1
Tomato Passata
10
Chicken Stock Paste
75
Creme Fraiche
(Contains: Milk)
100
Baby Spinach
40
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
50
Water for the Sauce
Utensils
Cooking Instructions and Tips
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.
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.
When ready, divide the chicken gnocchi between your serving bowls. Sprinkle over the chives and the remaining cheese to finish. Enjoy!
