Cajun Gnocchi Alfredo

Our Cajun Gnocchi Alfredo is simply unreal, as well as being a healthy alternative. Soft, chewy gnocchi coated in a creamy parmesan sauce, served with a spicy cajun chicken breast.

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Cook: 25 mins

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Preheat oven to 190°C/ 365°F. Add chicken breasts to a large baking dish or tray, then coat all over in cajun seasoning and olive oil. Bake for 25 mins, basting once throughout cook time.
Heat butter in a large, deep pan on medium heat, then add onion and garlic. Fry for 5 mins, until soft, then add chicken stock and milk. Bring pan to a low simmer and cook down for 10-15 mins, stirring regularly - don’t allow sauce to boil aggressively, if it does then reduce heat.
Add cornflour to sauce and simmer for 2-3 mins, until sauce thickens, then add cajun seasoning, black pepper and light cream cheese. Once combined, add gnocchi and spinach, then simmer for 4 mins until gnocchi is soft and spinach is wilted ( if the sauce reduces too much, just add a splash of milk to loosen). Take pan off heat, allow to cool for 2 mins, then stir in parmesan.
Slice up cajun chicken breasts and serve on top of Gnocchi Alfredo. Top with a spoonful of the Alfredo sauce and black pepper.

Nutritional Info

Per serving:

Cals – 606

Carbs – 61g

Protein – 44g

Fat – 20g

Ingredients

For the Cajun Chicken:

  • 3 medium sized chicken breasts.
  • Tbsp of cajun seasoning.
  • Tbsp of extra virgin olive oil.

For the Gnocchi Alfredo:

  • 30g of unsalted butter.
  • 1 onion - finely chopped.
  • 3 cloves of garlic - crushed.
  • 400ml of semi skimmed milk.
  • 1/2 a chicken stock cube mixed with 250ml of boiling water.
  • Tbsp of cornflour, mixed with 2 tbsp of cold water.
  • Tbsp of cajun seasoning.
  • Black pepper, to taste.
  • Tbsp of light cream cheese.
  • 400g of gnocchi.
  • 2 handfuls of spinach.
  • 40g of parmesan - grated.

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