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Gnocchi-topped chicken, leek and mushroom pie
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Creamy chicken topped with grilled gnocchi and cheese.
Ingredients:
  • 500g packet fresh gnocchi
  • 750g chicken thigh fillets, cut into 3cm pieces
  • 2 leeks, halved, thinly sliced
  • 200g swiss brown mushrooms, quartered
  • 20.00 ml fresh thyme leaves
  • 4 garlic cloves, thinly sliced
  • 40.00 ml plain flour
  • 191.25 gm chicken style liquid stock
  • 187.50 ml thickened light cooking cream
  • 125.00 ml finely grated parmesan
  • Fresh thyme sprigs, to serve
Instructions:
  • Boil gnocchi in a large pot of salted water according to package instructions until tender. Drain well.
  • Heat oil in a large saucepan over medium-high heat. Brown the chicken for 5 to 7 minutes, then add leek and cook until tender, about 5 minutes. Stir in mushroom, thyme, and garlic, and cook for an additional 5 minutes.
  • Sprinkle in the flour and stir, cooking for 1 minute or until the chicken is well coated. Slowly pour in the stock and cream. Stir and cook for 2 minutes until the sauce is smooth. Bring it to a boil, then lower the heat to medium. Cook for 5 minutes, stirring occasionally until the sauce thickens slightly and the chicken is cooked through. Transfer the chicken mixture to an 8-cup flameproof dish.
  • Preheat the grill to high heat. Evenly distribute the gnocchi over the chicken mixture and sprinkle with Parmesan. Grill for about 5 minutes until golden. Garnish with fresh thyme sprigs before serving.

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