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Lovely pasta bake with a crispy cheesy topping covering a spicy, creamy chicken infused gnocchi.
Ingredients
Makes 3 servings
- 500g fresh gnocchi
- 250g mascarpone
- 50g mature cheddar cheese (Mull of Kintyre is my favourite)
- 1 packet of crisps (unsalted)
- Black pepper (to taste)
- 1 tbsp hot pepper sauce
- 2 chicken breasts
Preparation
1. Preheat the grill to 180 degrees (fan assisted)
2. Grill the chicken breasts until golden brown on both sides
Whilst the chicken is cooking:
3. Boil the fresh gnocchi for 2-5 mins until they all rise to the surface of the water
4. Drain the gnocchi. Put it back into the pan used to boil the gnocchi
5. Add the mascarpone, hot pepper sauce and black pepper to the gnocchi and stir well until the mascarpone has all melted
When the chicken is done
6. Remove the chicken, leaving the grill on
7. Slice the chicken breasts into small pieces and add to the gnocchi mixture.
8. Mix well and pour into a baking dish (approx 22cmx17cmx5cm)
9. Scrunch (crush) the crisps into small pieces. This is easiest if you leave them in the packet.
10. Pour and then spread the crisps evenly over the baking dish (containing the gnocchi)
11. Grate the cheese over the top of the baking dish so all the crisps are covered
12. Place the dish under the grill for 5 mins, so that the cheese is a little bit crispy
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