This chicken gnocchi recipe is the perfect weeknight meal – quick to make and really tasty. You can put some chicken in the oven the night before, buy cooked chicken, or use leftovers.
Whenever we have a gap in the meal planner my husband suggests either lentil chilli, or pizza. It’s so easy to fall back on the same meals time and again (even if lentil chilli is a great meal, I couldn’t eat it every day), or taking a pizza out of a box.
In these situations, when you have little time energy but want to cook from scratch, little ‘cheat’ ingredients like fresh pasta, pre-cooked chicken and frozen vegetables can really make the meal. You can focus on creating the source (and stopping the kids killing each other, opening that bottle of wine, whatever), knowing you don’t need to worry about salmonela and hard carrot.
On the other hand, if you enjoy roast dinners but don’t always want bubble and squeak or soup the next day, this dish could be the perfect leftover meal. Just chop up the leftover vegetables from your roast dinner and add them with the chicken and gnocchi.
Chicken Gnocchi Tips
Because there are loads of different ways to make this meal I haven’t been too specific about the milk quantity. I used about 200ml, but I also used some juices from my pre cooked chicken, and didn’t drain the pasta and veg too thoroughly. The key thing is that the liquid level should sit just below the top of the top pieces of gnocchi.
My gnocchi only took 2 minutes according to the packet, and the vegetables 3. I set a timer so they didn’t end up too soggy. If you don’t have garlic puree you can of course use a couple of cloves of garlic or a teaspoon or two of garlic granules. Garlic goes so well with a creamy gnocchi, and puree is what I had to hand.
An easy 20 minute gnocchi dish that is perfect for using up leftovers.
- 1 onion
- 500 g fresh gnocchi pasta Just over 1 lb
- 4 handfuls mixed frozen vegetables
- 2 tsp garlic puree
- 2 tbsp cornstarch (cornflour)
- 200 ml milk 7 floz
Boil the kettle for the pasta. While it's boiling start chopping the onion.
Put the pasta and frozen vegetables on to boil ad use a timer so they don't go soggy. Mine took 3 minutes - check your packets.
Fry the onion
Shred or chop the chicken and stir it into the onion.
Sir in the garlic puree and cornflour (cornstarch)
Add approx. 200ml milk, or so it's half way up the top layer of gnocchi. Bring to a rapid boil and stir quickly as it thickens.