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
2Tbsp.
olive oil
500g
pack fresh gnocchi
150g
baby chestnut mushrooms, larger ones halved or quartered
3
spring onions, finely sliced
150g
crème fraîche
150g
gorgonzola (or other soft blue cheese), rind removed
250g
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!
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
