It doesn't get much easier than rustling up this gnocchi-topped chicken pie and works great as a speedy midweek meal to feed the family.
Using store-bought gnocchi as the topping saves time but it also removes the fiddly step of applying pastry to the top.
Plus, the cheesy sauce is virtually foolproof because all you have to do is melt blue cheese and crème fraîche together, rather than making a lengthy white sauce which can be quite stressful if you haven't tried it before.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
50 mins
Total Time:
1 hr 5 mins
Cal/Serv:
619
Ingredients
2 Tbsp. olive oil
500 g pack fresh gnocchi
150 g baby chestnut mushrooms, larger ones halved or quartered
3 spring onions, finely sliced
150 g crème fraîche
150 g gorgonzola (or other soft blue cheese), rind removed
250 g cooked chicken, shredded
Directions
Step 1Preheat oven to 220°C (200°C fan) mark 7. Heat 11/2tbsp of the oil in a large frying pan over medium heat, add gnocchi and fry, stirring occasionally, for 5-8min or until starting to turn golden. Empty into a bowl and set aside.
Step 2Add remaining 1/2tbsp oil to the pan and turn up heat to high. Fry mushrooms for 5-6min until golden. Add spring onions, fry 1min. Remove from heat, add crème fraîche and gorgonzola and stir until melted. Stir in chicken and some seasoning. Scrape into a 1.5 litre ovenproof dish.
Step 3Sprinkle gnocchi over chicken mixture. Cook in oven for 30-35min until gnocchi are golden. Serve with a green salad, if you like.
If you don't have any gnocchi, then swap out for torn up pieces of crusty bread, or mash potato.
If you don't have any leftover chicken, then swap out for cooked ham, tinned fish or cooked lentils.
Try adding any robust vegetables you fancy, such as roasted peppers, leeks or courgettes for an added veggie hit!
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
