Speedy Gnocchi Chicken Lasagne

• portioner: Serves 4 big portions
• total tid: 29 minutes

Ingredienser

I often crave lasagne, but being honest, I often cannot be bothered with the idea of making one. This is my solution: just throw the gnocchi into the sauce to simmer and thicken it, top with a single layer of cheesy béchamel and bake for only 10 minutes to colour the top. Lasagne in under 30 minutes, yes please. Swap the chicken for any mince you like beef, pork or keep veggie using lentils/beans

565 kcal & 42g protein

For the gnocchi ragu

300-350g cooked shredded chicken

2 celery sticks

1 carrot

1 red onion

1 courgette

200g chestnut mushrooms

2 garlic cloves

2 tbsp tomato purée

1 tin chopped tomatoes

200g passata

1 chicken stock cube

1 tbsp balsamic vinegar

1 tsp dried oregano

500g fresh gnocchi

For the béchamel

1 tbsp olive oil

1 tbsp plain flour

400ml skimmed milk

60g mature cheddar, grated

20g parmesan, grated

Blitz the celery, carrot, red onion, courgette, mushrooms and garlic in a food processor until finely chopped. Add to a large pan over a medium heat with a good pinch of salt and cook down until softened and most of the water has evaporated. Stir through the oregano and tomato purée and cook for 1–2 minutes.

Vejledning

Pour in the chopped tomatoes, passata, and a tin of water. Add the stock cube, balsamic vinegar and plenty of salt and pepper, then simmer for 5 minutes until the sauce has reduced slightly.

Add the gnocchi straight into the sauce and let it simmer for a few minutes until it starts to thicken the ragu. Fold through the shredded chicken and let everything heat through. Add a splash of water if needed, but you want the sauce thick rather than watery.

For the béchamel, heat the olive oil in a small saucepan, stir in the flour and cook for 1–2 minutes. Gradually whisk in the skimmed milk until smooth, then simmer gently until thickened. Stir through the cheddar and parmesan and season well.

Transfer the gnocchi ragu to a baking dish, or keep it in the same pan if ovenproof, spoon over the béchamel and top with a little extra cheese if you like. Bake at 200°C for 10-15 minutes until golden and bubbling, then leave to sit for 5–10 minutes before serving.