Creamy Chicken & Cheese Gnocchi

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 2 (500 g) shelf-life potato gnocchi
• 1 tablespoon olive oil
• 250 g bacon, rashers coarsely chopped
• 1 leek, ends trimmed, halved lengthwise, thinly sliced
• 1/2 cooked roasting chicken, skin and bones removed, meat shredded
• 200 g green beans, topped, cut into 1cm thick slices
• 200 g baby spinach, leave
• 60 g butter
• 50 g plain flour
• 750 ml milk
• 40 g shredded parmesan cheese
• 80 g coarsely grated cheddar cheese
• chopped fresh flat leaf parsley, to serve

Recipe

• 1 preheat the over to 180c.
• 2 cook the gnocchi following the packet instructions or until tender.
• 3 drain.
• 4 meanwhile, heat the oil in a frying pan over medium-high heat.
• 5 add the bacon and leek and cook, stirring for 4-5 minutes or until golden.
• 6 add the chicken, beans and spinach and cook, stirring, for 1-2 minutes or until spinach just wilts.
• 7 melt the butter in a saucepan over medium heat until foaming.
• 8 add flour and cook, stirring for 30 seconds or until the mixture bubbles.
• 9 remove from heat and gradually stir in milk.
• 10 cook over medium heat, stirring for 5 minutes or until the mixture boils and thickens.
• 11 stir in parmesan.
• 12 add the bacon mixture and parmesan mixture to the gnocchi and stir until combined.
• 13 spoon the gnocchi mixture into a shallow 3l (12 cup) capacity ovenproof dish.
• 14 sprinkle over the cheddar.
• 15 bake for 40-45 minutes or until cheddar melts and is golden.
• 16 sprinkle with parsley to serve.
• 17 i am going to serve with crusty bread and a nice salad.