Pan-Fried Gnocchi with Chicken & Spinach

📝 Ingredients

• 400 g potato gnocchi (chilled aisle)
• 250 g chicken breasts
• 150 g baby spinach
• 30 g grated Parmesan
• 1 shallot
• 2 garlic cloves
• 80 ml light single cream (15% fat)
• 1 tbsp olive oil
• 1 pinch of nutmeg
• Salt, pepper

🍴 Utensils

• Large non-stick frying pan
• Spatula
• Knife
• Chopping board
• Plate

📖 Steps

1. Cut the chicken into small 2 cm cubes and season with salt and pepper. Finely chop the shallot and the garlic. Rinse the spinach if it isn't pre-washed and dry it well, otherwise it will release too much water into the pan.
2. Heat half the oil in the pan over a medium-high heat. Brown the chicken for 5 to 6 minutes until nicely coloured and cooked through, then set aside on the plate.
3. Add the rest of the oil to the pan and tip in the raw gnocchi, without boiling them first. Spread them out in a single layer and leave to brown for 3 minutes without touching, then turn them and cook for another 3 to 4 minutes.
4. When the gnocchi are golden and crisp on the outside, turn down to a medium heat, add the shallot and garlic and fry for 1 minute, stirring, without letting the garlic brown.
5. Add the spinach a handful at a time, stirring: it wilts very quickly, in 1 to 2 minutes. Return the chicken to the pan and pour in the cream, then season with nutmeg, salt and pepper.
6. Heat for 1 to 2 minutes over a low heat, until the cream coats the gnocchi. Off the heat, add two thirds of the Parmesan and stir gently to make a smooth, creamy sauce.
7. Serve straight away on warm plates and sprinkle with the rest of the Parmesan. The gnocchi lose their crispness as they sit, so they're best eaten right away.