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Total time

75 minutes


  • 1 head broccoli (trimmed and chopped)
  • 500 g gluten-free gnocchi
  • 3 teaspoons olive oil
  • 1 baby spinach leaves
  • pinch sea salt
  • pinch black pepper (freshly ground)
  • 500 g chicken mini breast fillets
  • 2 garlic cloves (peeled and roughly chopped)
  • 100 g chestnut mushrooms (peeled and chopped)
  • 100 ml single cream
  • 100 g low-fat cream cheese
  • 2 tablespoons fresh tarragon (chopped)
  • 3 tablespoons strong hard cheese (grated, such as parmesan or pecorino)
  • 1 bunch spring onions (trimmed and sliced, to serve)


  1. First, preheat the oven to 190°C/375°F/Gas 5. Now. put a large pan of boiling salted water on (pre-boil the water in a kettle) and then place a sauté pan on another ring on low to warm through. If you do these two things at once, this recipe is really quick. Add the broccoli to the boiling water, reduce the heat and simmer for 3 minutes max. Strain off through a sieve or colander and set aside, leaving the cooking water in the pan. Bring the cooking liquid back to the boil and cook the gnocchi for 60 seconds max, strain off and set aside. Heat 1 teaspoon of the olive oil in the sauté pan and fry the spinach over a high heat for 60 seconds. Season well and press out any excess liquid with a wooden spoon; set aside. Add a teaspoon of olive oil to the sauté pan and fry the chicken on both sides with the garlic for 5-6 minutes. Season well and set aside. Finally, sauté the mushrooms in the same pan in the remaining oil for 2-3 minutes over a high heat and set aside. Mix together the cream and cream cheese in a bowl and season well. Stir the tarragon into the cream mix. Line the base of a casserole dish with the spinach, then layer with gnocchi, then broccoli, chicken and mushrooms. Pour over the cream mix, season and sprinkle with cheese. Bake in the centre of the oven for 20-30 minutes. Serve sprinkled with chopped spring onions to finish off.
  2. View the recipe instructions at

Contains allergens
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