Chicken Blue Cheese Gnocchi
a quick & easy gnocchi dish
Servings 4 people
Calories 534kcal
Equipment
- Chef Knives
- Chopping board
- saucepan
- frying pan
- Measuring utensils
- wooden spoon/spatula
Ingredients
- 500 g baby gnocchi
- 75 g soft butter
- 50 g soft blue cheese
- 120 g carrots 1 large
- 80 g frozen peas
- 1 medium red onion
- 2 tbsp capers
- 200 g chicken thighs
- 2 cloves garlic
- 3 sprigs thyme or dried herbs
- olive oil
- seasoning
Instructions
- Whip the butter & blue cheese together
- Slice the red onion thinly and chop dice the carrots into pea sized pieces
- Cut the chicken thighs into 2cm pieces
- Put salted water on to boil for the gnocchi
- Fry the chicken in a hot pan for 3 minutes, remove and set aside
- Fry carrots, onion for 1 minute, add garlic and cook for a further 2 minutes
- Add peas and chicken back into pan and cook for 2 minutes – place gnocchi into boiling water
- Add butter, capers & thyme to frying pan, toss to combine
- Add cooked gnocchi and 2 tbsp of gnocchi water, combine and serve
Notes
Tips/Tricks
- adding the starchy gnocchi water to the pasta helps the sauce to coat the gnocchi better and adds a little liquid to the dish – ALWAYS do this with gnocchi and pasta
- this dish could be made with shaped pasta too
- blue cheese butter will keep for up to a week in the fridge
Nutrition
Calories: 534kcal | Carbohydrates: 54g | Protein: 18g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 862mg | Potassium: 336mg | Fiber: 6g | Sugar: 4g | Vitamin A: 5810IU | Vitamin C: 14mg | Calcium: 128mg | Iron: 6mg