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

Details

  • Cuisine: Italian-inspired
  • Recipe Type: One-pan
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 15 mins
  • Serves: 4

Step-by-step

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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