I really enjoy finding variations of classic (and easy) recipes. Pasta bake is always amazing and so when I found this recipe for Creamy gnocchi, chicken and semi-dried tomato bake in a Super Food Ideas magazine, I was intrigued to try it because I love gnocchi, I love chicken and I love semi-dried tomato, so it ticked all the boxes.
1 tablespoon olive oil
1 small brown onion, halved, thinly sliced
175g packet rindless shortcut bacon rashers, sliced
500g chicken breast fillets, cut into 2cm, cubes
2 teaspoons wholegrain mustard
2 garlic cloves, crushed
3/4 cup drained semi-dried tomatoes
1/2 cup chicken stock
1 cup pure cream
500g packet gnocchi
1/2 cup fresh basil leaves, torn
1 cup fresh breadcrumbs
1 cup grated tasty cheese
Small fresh basil leaves and semi-dried cherry tomatoes, optional
1. Preheat oven to 200/180degrees C fan-forced. Heat oil in a large frying pan over medium-high heat. Add onion and bacon. Cook, stirring, for 5 minutes or until onion has softened and bacon is golden. Add chicken. Cook, stirring, for 5 minutes or until browned all over.
2. Add mustard, garlic and tomatoes. Cook, stirring, for 1 minutes. Stir in stock and cream. Bring to a simmer. Remove from heat. Stir in gnocchi and basil. Season with pepper.
3. Spoon mixture into a 12-cup capacity baking dish. Combine breadcrumbs and cheese. Sprinkle over gnocchi mixture. Bake for 20 minutes or until top is golden. Stand for 5 minutes. Serve topped with basil and semi-dried tomatoes, if using.
This is such an easy recipe and I didn’t change anything (except not using fresh breadcrumbs). I also didn’t have basil and more semi-dried tomatoes as garnish, I felt it would be rich enough without it.
This is what the magazine one looked like:
This is what mine looked like:
I really liked this recipe and I’ll happily make it again.