Pan-Fried Gnocchi With Chicken, Porcini & Blue Cheese
Put the Cooks & Co Dried Porcini Mushrooms into a measuring jug and fill with boiling water until it reaches 300ml. Set aside and leave the mushrooms to rehydrate for a few minutes.
Cut the chicken into thin strips. Season with salt and pepper and mix in the thyme leaves. Heat 2 tbsp olive oil in a large frying pan over a high heat. Add the chicken and stir fry for about five minutes until the chicken is golden and cooked through. Stir in the garlic for the final minute. Remove from the pan and set aside.
Return the pan to a high heat and add 1 more tbsp olive oil and the butter. Fry the gnocchi for about 5 minutes until golden, tossing around for even colouring.
Return the chicken to the pan and add the Cooks & Co Sweetie Drop Peppers, rehydrated mushrooms, and all the liquid. Allow to simmer for about 2 minutes then stir through the spinach, a handful at a time, until the leaves have just wilted. Season with a little salt and a good twist of black pepper. Finish by scattering over the blue cheese so it melts over the top. Serve straight away with a drizzle of extra virgin olive oil and twist of black pepper.
SWITCH IT UP: If you prefer to cook this as a vegetarian dish, simply leave out the chicken and increase the amount of cheese. You could also stir through some mascarpone when you add the porcini mushrooms, stirring it until it creates a creamy sauce with the porcini mushroom liquor.
Recipe courtesy of Jo Pratt for Cooks & Co
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