Creamy Chicken and Lemon Gnocchi

In a sauté pan, over medium high heat, sprinkle some salt in the pan and a drizzle of olive oil. Add the chicken pieces and sear for 2 minutes until coloured on both sides.

Add the butter and allow to melt and foam for 30-45 seconds.

Add the onion, garlic and sauté for a further 3-4 minutes until the onion are starting to be translucent and the chicken nearly cooked through.

Next, add the lemon zest and dijon mustard. Pour the cream and crumble the goat cheese over the mixture. Season with salt and pepper and finally add half of the lemon cut into slices to add flavour while simmering.

Simmer over medium /low heat for 5-8 minutes until the sauce is coating the back of the spoon and the chicken is fully cooked. Keep warm while, cooking the gnocchi.

Place a large saucepan filled with water and seasoned with salt to boil over high heat. Once boiling, add the gnocchi all at once. Bring them to the boil and let them simmer for 1 minute or so. Best tip is to wait for the gnocchi to float to the surface then then you can lift them up. Keep a little bit of cooking water to loosen the sauce if needed.

Add the cooked 400g of gnocchi into the chicken and lemon cream mixture and toss once to coat the gnocchi.

Add the spinach and basil leaves and let them wilt for 30-45 seconds.

Check the seasoning and add extra lemon juice and a few tbsp of boiling water from the gnocchi if needing extra acidity or to loosen the sauce.

Serve immediately and enjoy while piping hot with extra fresh basil leaves.