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Chicken and leek gnocchi bake

Posted by Joe Wicks - 11 Days Ago in: Recipes

Gnocchi is becoming my new favourite carb source. I can't work out if it's a potato or a pasta but I don't care because it tastes so good. The kids and adults will all enjoy this one.

POST-WORKOUT

SERVES 4

PREP: 15 MINS

COOK: 45 MINS

 


INGREDIENTS

500g fresh gnocchi

100g kale, hard stalks removed

1 chicken stock cube

½ tbsp coconut oil

1 tbsp butter

1 onion, diced

2 leeks, cut into 5mm rounds

500g skinless chicken breast, cut into 3cm chunks

200g mushrooms, brushed clean and roughly sliced

25g plain flour

½ tsp English mustard powder

25g parmesan, grated

½ bunch of parsley, roughly chopped

salt and pepper

3 tbsp fresh breadcrumbs

steamed vegetables, to serve – optional 


METHOD

Bring a saucepan of water to the boil and preheat your oven to 190ºC (fan 170℃/gas mark 5).

When the water is boiling, drop in the gnocchi and cook for 2 minutes, then add the kale and cook for a further 2 minutes.

Use a mug to scoop out 300ml of the cooking liquid. Add the chicken stock cube into the mug, stir, and set aside. Drain the gnocchi and kale.

While the gnocchi is cooking, melt the coconut oil and butter in a large frying pan over a medium to high heat. When hot, add the chopped onion and leeks and fry for about 3 minutes, or until the vegetables begin to soften. Crank up the heat to maximum and add both the chicken and mushrooms to the pan. Stir-fry for a few minutes or until the meat takes on a little colour.

Reduce the heat to just below medium and stir in the flour. Stir-fry for 1 minute, then gradually start adding the stock. Stir in a quarter of the liquid at a time to avoid lumps.

When all of the liquid has been added, bring to the boil, then take the pan off the heat and stir in the mustard powder, parmesan and chopped parsley. Season with salt and pepper.

Tip the drained gnocchi and kale into the pan and gently stir everything together. Tip the mixture into a baking dish, sprinkle the breadcrumbs all over the top and then slide it into the oven.

Bake for 20 minutes or until the breadcrumbs are golden. Remove the dish from the oven and serve on its own or with a big bowl of steamed vegetables.

For more recipes like this you can buy my latest book here: 'Cooking For Family & Friends'. 

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About Joe Wicks

Joe Wicks is the online nutrition coach inspiring people all over the world to cook with his #Leanin15 video meals on Instagram. He is also transforming the lives of thousands of people with his tailored online nutrition plan, The 90 Day Shift, Shape & Sustain plan.



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