Jo Pratt’s pan-fried gnocchi with chicken, porcini and blue cheese recipe
Looking for a quick and easy supper that doesn't skimp on flavour? Meet your new favourite: pan-fried gnocchi with chicken, porcini mushrooms and blue cheese. Fresh gnocchi are perfect for pan frying, resulting in a gloriously golden, crisp exterior and a soft, pillowy centre. This recipe, from food writer Jo Pratt, really is a one-pan wonder, bursting with colour and texture while sneakily saving on washing up.
Like many of Jo’s recipes and popular cookbooks, it’s also perfect for those following a flexitarian approach to eating, and can be adapted to suit different dietary requirements with a few tweaks.
Tip: For a vegetarian dish, simply leave out the chicken and add a little more cheese. You could also stir through some mascarpone when you add the porcini mushrooms, stirring through to create a creamy sauce with the porcini mushroom liquor.
For US ingredients and measurements, use the drop-down menu and select 'Cups'
Ingredients
- 25 g dried porcini mushrooms (we like Cooks&Co Dried Porcini Mushrooms)
- 2 skinless chicken breast fillets
- 1 tsp fresh thyme leaves
- 3 tbsp olive oil
- 10 g butter
- 2 cloves garlic, peeled and crushed or grated
- 600 g fresh gnocchi
- 100 g Sweety Drop peppers, drained (we like Cooks&Co Sweety Drop Peppers)
- 100 g baby leaf spinach
- 1 pinch flaked sea salt and freshly ground black pepper
- 100 g firm blue cheese, such as Stilton or Danish Blue
- 1 drizzle extra virgin olive oil
- 0.9 oz dried porcini mushrooms (we like Cooks&Co Dried Porcini Mushrooms)
- 2 skinless chicken breast fillets
- 1 tsp fresh thyme leaves
- 3 tbsp olive oil
- 0.4 oz butter
- 2 cloves garlic, peeled and crushed or grated
- 21.2 oz fresh gnocchi
- 3.5 oz Sweety Drop peppers, drained (we like Cooks&Co Sweety Drop Peppers)
- 3.5 oz baby leaf spinach
- 1 pinch flaked sea salt and freshly ground black pepper
- 3.5 oz firm blue cheese, such as Stilton or Danish Blue
- 1 drizzle extra virgin olive oil
- 0.9 oz dried porcini mushrooms (we like Cooks&Co Dried Porcini Mushrooms)
- 2 skinless chicken breast fillets
- 1 tsp fresh thyme leaves
- 3 tbsp olive oil
- 0.4 oz butter
- 2 cloves garlic, peeled and crushed or grated
- 21.2 oz fresh gnocchi
- 3.5 oz Sweety Drop peppers, drained (we like Cooks&Co Sweety Drop Peppers)
- 3.5 oz baby leaf spinach
- 1 pinch flaked sea salt and freshly ground black pepper
- 3.5 oz firm blue cheese, such as Stilton or Danish Blue
- 1 drizzle extra virgin olive oil
Details
- Cuisine: Italian-inspired
- Recipe Type: One-pan
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- Put the dried porcini mushrooms into a measuring jug and top with boiling water until it reaches 300ml (1¼ cups). Set aside for a few minutes, to allow the mushrooms to rehydrate.
- Cut the chicken into thin strips. Season with salt and pepper and mix in the thyme leaves. Heat 2 tbsp olive oil in a large frying pan over high heat. Add the chicken and stir fry for about 5 minutes until the chicken is golden and cooked through. Stir in the garlic for the final minute. Remove from the pan and set aside.
- Return the pan to high heat and add 1 tbsp olive oil and the butter. Fry the gnocchi for about 5 minutes until golden, tossing them around for even colouring.
- Return the chicken to the pan and add the Sweety Drop peppers, rehydrated mushrooms and all the liquid. Allow to simmer for about 2 minutes, then stir through the spinach, a handful at a time, until the leaves have just wilted. Season with a little salt and a good twist of black pepper.
- Finish by scattering over the blue cheese so it melts over the top. Serve straight away with a drizzle of extra virgin olive oil and a twist of black pepper.
Recipe courtesy of Cooks&Co, which sells a range of premium ingredients, in collaboration with Jo Pratt.
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