Simple Chicken Breast, Leek & Gnocchi Bake
Easy, creamy, dinnertime dreamy. You'll pop your chicken and gnocchi in the oven until cooked-through and crispy. Stir in a rich leek sauce and serve with a side of buttery spring greens.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Pepper, Flour, Butter, Olive oil, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil half a kettle, then take your chicken out of the fridge, open the packet and let it air
Add a drizzle of olive oil to a large oven-proof dish, then add your diced chicken breast to one side of the dish
Coat your gnocchi in a little olive oil and add it to the other side of the dish
Put the dish in the oven for an initial 30 min or until the chicken is cooked through (no pink meat!) and the gnocchi is crispy and golden
Tip: Check your gnocchi after 20 min and give it a stir for even crispiness!
While the chicken is cooking, chop your leek[s] in half lengthways, then wash thoroughly to remove any grit from between the leaves
Top, tail and slice the leek[s] finely
Top, tail, peel and dice your carrot[s] finely
Peel and finely chop (or grate) your garlic
Heat a large, wide-based pan with a drizzle of vegetable oil over a medium-high heat
Once hot, add the sliced leek, diced carrot and chopped garlic to the pan and cook for 5-6 min until the leek is softened
Dissolve your chicken stock mix in 350ml [450ml] [550ml] boiled water, then add your soft cheese and a very generous grind of pepper – this is your creamy stock
Wash, then rip the leaves off your spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips
Line a baking tray with a large piece of tin foil, add the sliced spring greens to the middle with a few small knobs of butter and 3 tbsp [4 1/2 tbsp] [6 tbsp] cold water, then scrunch the edges of the foil around the greens to form a sealed parcel
Put the tray in the oven for 15 min or until the greens are tender
Tip: Cooking for 3 or more? You may need to do this in 2 batches!
Once the leek and carrot are tender, add 1 tbsp [1 1/2 tbsp] [2 tbsp] flour to the pan and cook for 1 min, then gradually add the creamy stock and cook for 1 min further
Remove the gnocchi & chicken from the oven, pour over the creamy leek sauce and give everything a good mix up
Return the dish to the oven for 8-10 min further or until the sauce has thickened
Serve the chicken breast, leek & gnocchi bake with the tender spring greens to the side
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, milk).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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