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Italian Recipes

Blue Cheese Gnocchi with Irish Chicken

Blue Cheese Gnocchi with Irish Chicken

Blue Cheese Gnocchi with Irish Chicken

with toasted hazelnuts

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A recipe conveniently customised just to your liking.

Tags:

Quick

Allergens:

Milk

•Cereals containing gluten

•Wheat

•Celery

•Hazelnuts

•Nuts

•Sulphites

The quantities provided above are averages only.

Total20 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 unit(s)

Leek

1 unit(s)

Garlic

55 grams

Blue Cheese

(Contains: Milk)

400 grams

Gnocchi

(Contains: Cereals containing gluten, Wheat May be present: Mustard, Soya)

110 grams

Creme Fraiche

(Contains: Milk)

1 sachet(s)

Hello Muscat

(Contains: Celery)

10 grams

Hazelnuts

(Contains: Hazelnuts, Nuts)

1 sachet(s)

Balsamic Glaze

(Contains: Sulphites)

260 grams

Diced Irish Chicken Breast

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Butter

Nutrition Values

Energy (kJ)3319 kJ

Energy (kcal)793 kcal

Fat27.6 g

of which saturates14.6 g

Carbohydrate86.5 g

of which sugars4.6 g

Dietary Fiber32.5 g

Protein48.6 g

Salt3.8 g

Trans Fat0.1 g

Potassium231 mg

Calcium211.3 mg

Iron0.6 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Grater

Cooking steps

Prep the Veg

1

Trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice.
Peel and grate the garlic (or use a garlic press).

Cook the Gnocchi and Chicken

2

Bash or roughly chop the hazelnuts.
Place a pan over medium heat (no oil).
Once hot, dry-fry the hazelnuts until toasted, stirring regularly, 2-3 mins. Remove from the pan and set aside.
Return the pan to medium-high heat with a drizzle of oil.
Once hot, add the gnocchi and chicken. Cook, shifting regularly, until golden and crispy all over, 8-12 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.

Fry the Leek

3

Meanwhile, place a large pot over medium-high heat with a knob of butter and drizzle of oil.
Once hot, add the leek and garlic. Season with salt and pepper. Cook until softened, 4-6 mins, stirring occasionally.
Add the creme fraiche and muscat and simmer for another 2-3 mins.
Remove from the heat, crumble in the blue cheese and add the cooked gnocchi and chicken.
Mix well and season to taste with salt and pepper.

TIP: Add a splash of water to loosen the sauce if necessary.

Dish Up

4

Divide the blue cheese gnocchi between bowls.
Top with a sprinkling of hazelnuts and a drizzle of balsamic glaze.

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