My husband’s mother makes a chicken dish with mushrooms that my husband is a fan of – so, I thought that I would try something a little different with spinach and gnocchi to use up some mushrooms.
This was an excellent winter warmer – and I think you could whip it up easily if you go home late from work.
MUSHROOM AND SPINACH GNOCCHI
1 breast of chicken
10 mushrooms
1 small leek
1 handful of baby spinach
1 cup of white wine
1 cup of chicken stock
1 cup of cream
1 tablespoon of seeded mustard
1 packet of gnocchi
olive oil
sea salt and black pepper
Drizzle some oil in a frying pan and brown strips of chicken and sliced mushrooms. Add the leek and spinach to the pan and allow to wilt. Add in the wine, stock, cream and mustard then bring to the boil. Turn down the heat and allow to simmer.
Bring a pot of salted water to the boil. Add the gnocchi and allow the gnocchi to rise to the surface. Drain and transfer to the frying pan – season with salt and pepper then toss and serve.
