Chicken, Mushroom and Gnocchi Pie

Perfect for a family of four, one of our weekend easy dinners.

Recipe from here and here

Ingredients

1 tbsp        olive oil

500g         chicken thigh fillets, chopped coarsely

30g           butter

1 medium brown onion (150g), chopped finely

2 cloves    garlic, sliced thinly

300g         mixed mushrooms, sliced thinly ( I used only button mushrooms)

3 sprigs    fresh thyme

1 tbsp       plain flour

1/3 cup    (80ml) dry white wine

1/2 cup    (125ml) chicken stock

1/3 cup    (80ml) pouring cream

1/4 cup    coarsely chopped fresh flat-leaf parsley

500g        gnocchi

1/2 cup   (40g) finely grated parmesan cheese ( I did not use it all)

ingredients cooked

into 1.5 litre ovenproof dish

Methods

Preheat oven to 220C /425F.  Oil 1.5 litre (6 cups) ovenproof dish.

Heat oil in large frying pan, cook chicken until browned all over. Remove from the pan.

Heat butter in the same pan; cook onion, garlic, mushrooms and thyme until vegetables are tender.

Add flour, stir and cook until mixture bubbles and thickens.

Stir in the wine, stock, cream and chicken.
Bring to boil, stir until mixture boils and thickens slightly. Discard thyme.
Stir in parsley. Season to taste. Pour mixture into dish.

Meanwhile, cook gnocchi in large saucepan of boiling salted water for about 3 minutes or until gnocchi float. Drain well.

Spoon gnocchi over the filling. Srpinke with cheese. Bake uncovered, for about 20 minutes or until browned lightly.