Prep the chicken and veg

Cut the chicken into bite-sized strips. Dice the onion, red pepper, and courgette, crush the garlic, zest the lemon, cut it into wedges, and roughly chop the parsley.

Keep the chicken pieces similar in size so they cook evenly before the gnocchi goes in.

Sear the chicken

Heat 1 tbsp oil in a wide non-stick frying pan over a medium-high heat. Add the chicken and cook for 5 to 6 minutes, turning often, until lightly golden at the edges and no pink patches remain, then lift onto a plate.

Soften the vegetables

Add the onion, red pepper, and courgette to the pan with a pinch of salt. Cook for 5 to 6 minutes until glossy and softening, then stir in the garlic, tomato puree, smoked paprika, and lemon zest for 1 minute until the paste darkens.

Simmer the gnocchi

Return the chicken to the pan. Add the gnocchi and chicken stock, bring to a steady simmer, then cook for 4 to 5 minutes, stirring often, until the gnocchi is tender and the sauce has started to thicken.

Make it creamy

Turn the heat to low. Stir in the cream cheese until smooth, then fold through the spinach for 1 to 2 minutes until just wilted. Squeeze in a little lemon juice and loosen with a splash of water if the sauce gets too thick.

Keep the heat low once the cream cheese goes in so the sauce stays silky.

Serve the gnocchi

Spoon the creamy paprika chicken gnocchi into warm bowls. Scatter with chopped parsley and serve with lemon wedges for squeezing over at the table.