Name: Chicken, mushroom and gnocchi pie
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 500 gram (1 pound) chicken thigh fillets, chopped coarsely; 30 gram (1 ounce) butter; 1 medium_piece (150g) brown onion, chopped finely; 2 clove garlic, sliced thinly; 300 gram (9½ ounces) mixed mushrooms, sliced thinly; 3 sprigs fresh thyme; 1 tablespoon plain (all-purpose) flour; 1/3 cup (80ml) dry white wine; 1/2 cup (125ml) chicken stock; 1/3 cup (80ml) pouring cream; 1/4 cup fresh flat-leaf parsley, coarsely chopped; 500 gram (1 pound) gnocchi; 1/2 cup (40g) parmesan cheese, finely grated

Ingredients

1 tablespoon olive oil

500 gram (1 pound) chicken thigh fillets, chopped coarsely

30 gram (1 ounce) butter

1 medium_piece (150g) brown onion, chopped finely

2 clove garlic, sliced thinly

300 gram (9½ ounces) mixed mushrooms, sliced thinly

3 sprigs fresh thyme

1 tablespoon plain (all-purpose) flour

1/3 cup (80ml) dry white wine

1/2 cup (125ml) chicken stock

1/3 cup (80ml) pouring cream

1/4 cup fresh flat-leaf parsley, coarsely chopped

500 gram (1 pound) gnocchi

1/2 cup (40g) parmesan cheese, finely grated

Method

1.Preheat oven to 220°C (200° C fan forced). Oil 1.5-litre (6-cup) ovenproof dish.

2.Heat oil in large frying pan, cook chicken until browned all over. Remove from pan.

3.Heat butter in same pan, cook onion, garlic, mushrooms and thyme until vegetables are tender. Add flour, cook, stirring, until mixture bubbles and thickens. Stir in wine, stock, cream and chicken. Bring to the boil, stirring until mixture boils and thickens slightly. Discard thyme. Stir in parsley, season to taste. Pour mixture into dish.

4.Meanwhile, cook gnocchi in large saucepan of boiling salted water about 3 minutes or until gnocchi floats. Drain well.

5.Spoon gnocchi over filling. Sprinkle with cheese. Bake uncovered, about 20 minutes or until browned lightly.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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