Gnocchi with Chicken, Broccolini and Creamy Mustard Sauce

Serves
4

Preparation
25 Minutes

Cooking Time
20 Minutes

Ingredients
– 1 x 500g Grand Italian Potato Gnocchi
– 2 tablespoons oil
– 500g chicken tenderloins
– 2 tablespoons butter
– 4 spring onions
– 2 cloves garlic, crushed
– 1/2 cup chardonnay
– 300mls cream
– 2 tablespoons shredded Parmesan
– 2 tablespoons seeded mustard
– Pinch of brown sugar
– Salt and freshly ground black pepper, to taste
– 2 bunches broccolini, lightly steamed and keep warm
– Extra shredded Parmesan for serving
– Sage leaves for garnish

Method
1. Heat the oil in a large frypan and cook the chicken tenderloins over a medium-high heat for 6-8 minutes until golden and cooked through. Slice thickly and keep warm.
2. Meanwhile boil the gnocchi as per the packet instructions then drain well. Keep warm.
3. Add the butter to the pan and sauté the spring onions and garlic over a medium heat for 2-3 minutes. Add the chardonnay, cook until reduced by half. Add the cream, cheese, mustard, sugar and seasonings and simmer gently for 3 minutes. Toss in the cooked gnocchi and simmer a further 2 minutes.
4. Spoon the gnocchi into serving bowls, top with sliced chicken and warm broccolini.  Drizzle with any remaining sauce and sprinkle with extra Parmesan, and garnish with sage leaves. Serve immediately.