Gnocchi gratin with chicken and bacon

So my last recipe mentioned something about not needing carbs and cheese to make a dish comfort food. This recipe is for those who need that security of carbs and cheese!

This dish can be made into a side dish if you keep out the meat, or, as with this recipe, it can be a whole meal with a nice side salad.

Serves 2

2 slice of smoked bacon
2 chicken breasts, cubed
4 cloves of garlic, minced
500g gnocchi
250ml creme fraiche
3 tablespoons of milk
3 teaspoons of Italian seasoning
4 good handfuls of spinach
2 big balls of mozzarella 

  1. Fry off the bacon over a medium heat until each side is nicely browned and slightly crisp. Remove them from the frying pan and leave to one side
  2. Using the same pan, fry off of the chicken breast in a little oil. While the chicken is cooking, cut the cooked bacon into cubes (I use kitchen scissors for this)
  3. After the chicken is cooked through, bring a saucepan of salted water to the boil before chucking the gnocchi in
  4. While the gnocchi is boiling, add the creme fraiche, garlic, milk, Italian seasoning, bacon bits, spinach and lots of salt and pepper to the frying pan and mix together
  5. Just as a few gnocchi are rising to the top, drain immediately – you want them slightly undercooked at this stage so don’t wait until they are all floating
  6. Mix the gnocchi with the frying pan and pour into a large baking dish. Slice or the mozzarella and arrange on the top before baking in a preheated oven at 200C/400F/Gas Mark 6 for 30 minutes
  7. Once cooked, leave to stand for a minute or so before serving up.

Top tips

  • As I always say, when making bacon bits, it’s far better to fry the bacon as whole slices and then cut them up rather than cutting them up and then frying them. Frying them whole means the pan isn’t overcrowded and allows the bacon to fry and char
  • Make sure not to overlook the gnocchi. The gnocchi will carry on cooking in the oven so you’ll end up with over cooked sloppy gnocchi if you cook them all the way through in the saucepan
  • In this recipe I walked you through frying chicken, but when putting this together, I used leftover chicken from Sunday’s roast so this dish is perfect for using leftovers

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