1/2 pint chicken broth - I used an Oxo
2 cloves garlic, minced - I used garlic powder
salt and freshly ground black pepper
4 oz thinly sliced mushrooms (white or baby bellas
are good.)
2 chicken breasts cooked and shredded
1/3 (6oz) of fresh potato gnocchi
2 cups baby spinach leaves shredded
50g grated mozzarella cheese
4 spring onions
2 tbsp double cream
Preheat oven to Gas 5 Fan 160 with rack on upper
middle position.
In a deep/large and oven-proof skillet add some
1Cal or oil and fry spring onions, mushrooms and garlic.
Add chicken stock, cream and salt/ground pepper to
taste.
Add shredded chicken, gnocchi, and spinach to the
mixture.
Stir gently until well coated through, 30 seconds.
Sprinkle cheese evenly over the top and bake in oven
about 15-20 minutes or until sauce is bubbly at around the edges and gnocchi is
tender. If desired, broil 2-3 minutes to further brown the top.
Serves 2
Serves 2
