Dinner recipe
A quick creamy gnocchi pan with chicken, sweetcorn, spinach, cream cheese, lemon, and cheddar.
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Ingredients
wide non-stick frying pan, knife, chopping board, grater, wooden spoon
Method
Cut the chicken breast fillets into bite-sized pieces, drain the sweetcorn, grate the cheddar cheese, grate the garlic, chop the parsley, and zest and juice the lemon.
Heat 1 tablespoon olive oil in a wide non-stick frying pan over a medium-high heat. Add the chicken, smoked paprika, garlic, a pinch of salt, and black pepper, then cook for 5 to 6 minutes until the chicken has golden edges and no pink remains in the thickest pieces.
Add the remaining 0.5 tablespoon olive oil and the gnocchi to the pan. Cook for 4 to 5 minutes, stirring often, until the gnocchi are lightly golden in places.
Stir in the sweetcorn, cream cheese, lemon zest, lemon juice, and 150ml water. Simmer for 3 to 4 minutes until the cream cheese melts into a glossy sauce around the gnocchi.
Fold through the baby spinach and half the parsley. Cook for 2 minutes until the spinach just wilts, then scatter over the cheddar cheese and let it melt into the sauce.
Spoon the creamy chicken gnocchi into bowls and finish with the remaining parsley and a little extra black pepper if liked.
