This rich gnocchi bake is made with Thai green curry paste and topped with crunchy breadcrumbs. If you'd like a more vibrant green sauce, place the coriander and spinach (separately) into the small bowl of a magimix and blitz until finely chopped. Add to the recipe as and when it calls for the coriander and then the spinach.
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Yields:
6 serving(s)
Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
Cal/Serv:
390
Ingredients
1Tbsp.
vegetable oil
4Tbsp.
Thai green curry paste, we used Blue Dragon
25g
fresh coriander (leaves and stalks)
700g
chicken thigh fillets, cut into bite-size pieces
400g
tin full-fat coconut milk
1
chicken or vegetable stock cube
100g
baby sweetcorn, roughly chopped
200g
baby spinach,
Finely grated zest and juice 1 lime
500g
pack fresh spinach gnocchi
75g
fresh breadcrumbs
2tsp.
dried basil
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. Heat oil in medium pan over medium-high heat. Add curry paste and chopped coriander and cook for 2min, until fragrant. Add chicken to the pan, stir to coat, and cook for 5min, stirring occasionally.
Step 2Stir in the coconut milk, crumble in the stock cube and bubble for 10min until chicken is cooked through and sauce reduced. Stir through the vegetables, lime zest and juice.
Step 3Meanwhile, cook gnocchi in a large pan of boiling salted water to packet instructions, until al dente. Drain well.
Step 4In a small bowl combine breadcrumbs and dried basil. Stir drained gnocchi into curry and check seasoning. Spoon into a 2 litre ovenproof dish and sprinkle over breadcrumb mixture.
Step 5Cook in oven for 20min until sauce is bubbling and the top is golden. Serve.
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”!).
