Pan-Fried Gnocchi with Chicken, Porcini and Blue Cheese
- 25g Cooks&Co Dried Porcini Mushrooms
- 2 skinless chicken breast fillets
- 1 tsp fresh thyme leaves
- 3 tbsp olive oil
- 10g butter
- 2 cloves garlic, peeled and crushed or grated
- 600g fresh gnocchi
- 100g Cooks&Co Sweetie Drop Peppers, drained
- 100g baby leaf spinach
- Flaked sea salt and freshly ground black pepper
- 100g firm blue cheese, such as Stilton or Danish Blue
- Extra virgin olive oil, for drizzling
Put the dried porcini mushrooms into a measuring jug and fill with boiling water until it reaches 300ml. Set aside and leave the mushrooms to rehydrate for a few minutes.
Cut the chicken into thin strips. Season with salt and pepper and mix in the thyme leaves. Heat two tablespoons olive oil in a large frying pan over a high heat. Add the chicken and stir fry for about five 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 a high heat and add one more tablespoon olive oil and the butter. Fry the gnocchi for about five minutes until golden, tossing around for even colouring.
Return the chicken to the pan and add the sweetie drop peppers, rehydrated mushrooms, and all the liquid. Allow to simmer for about two 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 twist of black pepper.
Switch it up…
If you prefer to cook this as a vegetarian dish, simply leave out the chicken and increase the amount of cheese. You could also stir through some mascarpone when you add the porcini mushrooms, stirring it until it creates a creamy sauce with the porcini mushroom liquor.
Jo Pratt x Cooks&Co