Creamy Chicken & Mushroom Gnocchi
A full flavoured creamy sauce with soft Italian dumplings, this delicious dish only takes minutes to make and is guaranteed to please all around the table.
400g chicken breasts or thighs, diced
2-3 tbsp Yorkshire Rapeseed Oil with Cracked Black Pepper, plus extra to serve
1 small white onion, finely diced
2 garlic cloves, chopped finely or crushed
150g chestnut mushrooms, sliced
½ tsp dried tarragon
100ml white wine
Chicken stock pot or cube
150g crème fraiche
500g fresh gnocchi
150g mature cheddar, or similar
Salt & freshly ground black pepper
Heat a large frying pan on a medium to high hob heat with the Cracked Black Pepper Oil and when heated add the chopped onion and fry until softened slightly. Add the chicken and continue to fry for 5 minutes. Add the garlic and mushrooms to the pan and continue to fry for a further couple of minutes. Season and add the dried tarragon.
Stir in the white wine, add the chicken stock pot or cube, and turn the hob heat down to a low to medium heat to simmer until the chicken is cooked through. Just before removing the pan from the hob, add the creme fraiche and 100g of the mature cheddar and stir to melt thoroughly into the sauce.
Whilst the sauce is cooking, cook the gnocchi according to the packet instructions. It should only take 2-3 minutes to cook. Combine the cooked gnocchi and sauce in an ovenproof dish, and top with the remaining cheese, a drizzle of Cracked Black Pepper Oil, and pop under the grill until slightly golden, bubbling and ready to serve. Serve with a further drizzle of the Cracked Black Pepper Oil