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Creamy chicken and mushroon gnocchi


Serves 2

  • 400g Soanes chicken breasts or thighs, diced
  • 2-3 tbsp Yorkshire Rapeseed Oil with Cracked Black Pepper, plus extra to serve
  • 1 small white onion, finely diced
  • 2 garlic cloves, chopped finely or crushed
  • 150g chestnut mushrooms, sliced
  • ½ tsp dried tarragon
  • 100ml white wine
  • Chicken stock pot or cube
  • 150g crème fraîche
  • 500g fresh gnocchi
  • 150g mature cheddar, or similar
  • Salt & freshly ground black pepper

Thank you to the team at Yorkshire Rapeseed Oil for devising the recipes and taking the photos.


1. Heat a large frying pan on a medium to high hob heat with the Cracked Black Pepper Oil and when heated add the chopped onion and fry until softened slightly. Add the chicken and continue to fry for 5 minutes. Add the garlic and mushrooms to the pan and continue to fry for a further couple of minutes. Season and add the dried tarragon.

2. Stir in the white wine, add the chicken stock pot or cube, and turn the hob heat down to a low to medium heat to simmer until the chicken is cooked through. Just before removing the pan from the hob, add the creme fraîche and 100g of the mature cheddar and stir to melt thoroughly into the sauce.

3. Whilst the sauce is cooking, cook the gnocchi according to the packet instructions. It should only take 2-3 minutes to cook.

4. Combine the cooked gnocchi and sauce in an ovenproof dish, and top with the remaining cheese, a drizzle of Cracked Black Pepper Oil, and pop under the grill until slightly golden, bubbling and ready to serve. Serve with a further drizzle of the Cracked Black Pepper Oil.