Chicken Green Curry Gnocchi Bake

Name: Chicken Green Curry Gnocchi Bake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 serving(s)
Ingredients: 1 tbsp. vegetable oil; 4 tbsp. Thai green curry paste, we used Blue Dragon; 25 g fresh coriander (leaves and stalks); 700 g chicken thigh fillets, cut into bite-size pieces; 400 g tin full-fat coconut milk; 1 chicken or vegetable stock cube; 100 g baby sweetcorn, roughly chopped; 200 g baby spinach,; Finely grated zest and juice 1 lime; 500 g pack fresh spinach gnocchi; 75 g fresh breadcrumbs; 2 tsp. dried basil

East meets west in this fragrant and vibrant gnocchi bake. If you can’t find spinach gnocchi, try with pumpkin or unflavoured potato gnocchi instead.

By The Good Housekeeping Cookery TeamPublished: 17 February 2021

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This rich gnocchi bake is made with Thai green curry paste and topped with crunchy breadcrumbs. If you'd like a more vibrant green sauce, place the coriander and spinach (separately) into the small bowl of a magimix and blitz until finely chopped. Add to the recipe as and when it calls for the coriander and then the spinach.

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Yields:

6 serving(s)

Prep Time:

15 mins

Cook Time:

40 mins

Total Time:

55 mins

Cal/Serv:

390

Ingredients

1 Tbsp.
vegetable oil
4 Tbsp.
Thai green curry paste, we used Blue Dragon
25 g
fresh coriander (leaves and stalks)
700 g
chicken thigh fillets, cut into bite-size pieces
400 g
tin full-fat coconut milk
1
chicken or vegetable stock cube
100 g
baby sweetcorn, roughly chopped
200 g
baby spinach,
Finely grated zest and juice 1 lime
500 g
pack fresh spinach gnocchi
75 g
fresh breadcrumbs
2 tsp.
dried basil

Directions

1. Step 1Preheat oven to 200°C (180°C fan) mark 6. Heat oil in medium pan over medium-high heat. Add curry paste and chopped coriander and cook for 2min, until fragrant. Add chicken to the pan, stir to coat, and cook for 5min, stirring occasionally.
2. Step 2Stir in the coconut milk, crumble in the stock cube and bubble for 10min until chicken is cooked through and sauce reduced. Stir through the vegetables, lime zest and juice.
3. Step 3Meanwhile, cook gnocchi in a large pan of boiling salted water to packet instructions, until al dente. Drain well.
4. Step 4In a small bowl combine breadcrumbs and dried basil. Stir drained gnocchi into curry and check seasoning. Spoon into a 2 litre ovenproof dish and sprinkle over breadcrumb mixture.
5. Step 5Cook in oven for 20min until sauce is bubbling and the top is golden. Serve.