Cook up this simple yet impressive one-pot wonder – potato gnocchi paired with a creamy sauce, shredded barbeque chicken and mushrooms.
- 60 g butter, chopped
- 2 tbsps plain flour
- 1 cup milk
- 1 cup cream
- ¾ cup chicken stock
- 1 clove garlic, crushed
- ¼ tsp ground nutmeg
- 500 g packet potato gnocchi
- 200 g Swiss brown mushrooms, quartered
- 2 cups shredded barbequed chicken
- ⅓ cup finely grated parmesan cheese, plus extra to serve
- 60 g baby spinach leaves
- ½ cup walnuts, toasted, chopped
Preheat oven to hot, 200 C.
In a large flameproof dish, melt butter on medium. Stir in flour and cook 1 min. Remove heat. Gradually stir in combined milk and cream until smooth. Return to heat. Cook, stirring constantly until sauce thickens. Mix in stock. Reduce heat to low and simmer 3 mins. Stir in garlic and nutmeg. Season.
Add gnocchi, mushrooms and chicken, stirring to coat. Loosely cover with foil. Bake 20 mins until gnocchi is cooked through.
Remove from oven, sprinkle parmesan over. Bake 5 to 10 mins. Stir spinach through. Serve topped with walnuts and extra parmesan.
Top Tip: If preferred, replace the Parmesan cheese with the same amount of crumbled blue cheese.
Photo: Rob Shaw/Bauersyndication.com.au