Creamy Chicken & Cheese Gnocchi - cooking recipe

Ingredients

2 (500 g) shelf-life potato gnocchi
1 tablespoon olive oil
250 g bacon, rashers coarsely chopped
1 leek, ends trimmed, halved lengthwise, thinly sliced
1/2 cooked roasting chicken, skin and bones removed, meat shredded
200 g green beans, topped, cut into 1cm thick slices
200 g Baby Spinach, leave
60 g butter
50 g plain flour
750 ml milk
40 g shredded parmesan cheese
80 g coarsely grated cheddar cheese
chopped fresh flat leaf parsley, to serve

Preparation

Preheat the over to 180c.
Cook the gnocchi following the packet instructions or until tender.
Drain.
Meanwhile, heat the oil in a frying pan over medium-high heat.
Add the bacon and leek and cook, stirring for 4-5 minutes or until golden.
Add the chicken, beans and spinach and cook, stirring, for 1-2 minutes or until spinach just wilts.
Melt the butter in a saucepan over medium heat until foaming.
Add flour and cook, stirring for 30 seconds or until the mixture bubbles.
Remove from heat and gradually stir in milk.
Cook over medium heat, stirring for 5 minutes or until the mixture boils and thickens.
Stir in Parmesan.
Add the bacon mixture and Parmesan mixture to the gnocchi and stir until combined.
Spoon the gnocchi mixture into a shallow 3L (12 cup) capacity ovenproof dish.
Sprinkle over the cheddar.
Bake for 40-45 minutes or until cheddar melts and is golden.
Sprinkle with parsley to serve.
I am going to serve with crusty bread and a nice salad.