Cheesy Leek & Chicken Gnocchi Bake

• servings: Makes 4 portions
• total time: 25 minutes

Ingredients

1 tbsp olive oil

2 leeks, sliced

3 garlic cloves, minced

400g boneless and skinless chicken thighs, chopped into cubes

2 tsp dried thyme

2 tsp paprika

1 Knorr White Wine Stock Pot

1 tbsp plain flour

500ml milk

500g gnocchi

125g cheddar, grated

125g mozzarella, torn apart

Directions

Place an oven-proof pan on medium heat. Drizzle with oil and add in sliced leeks, minced garlic, chopped chicken thighs, dried thyme, and paprika. Fry for 5 minutes, stirring occasionally.

Preheat the oven to 190C/375F.

Add Knorr’s white wine stock pot to the pan, followed by plain flour and milk. Give everything a mix and bring up to a simmer.

Once the sauce has thickened slightly, pour in the gnocchi and half the grated cheddar cheese. Season with salt and pepper. Stir to combine.

Top with the remaining half of your grated cheddar, mozzarella, and place in the oven for 20 minutes until golden and bubbling.

Serve up and enjoy!