The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chicken & Mushroom Gnocchi with Tarragon & Italian Cheese
Everyone loves our creamy mushroom and tarragon sauce, starring garlicky herbs and creamy yoghurt. The best part? It comes together in one dish. Just add free-range British chicken and fluffy potato gnocchi. Super simple, yet delicious!
Prep in 10
High protein
Serving size
Ingredients
- 80g greek style yoghurt (Milk)
- 300g potato gnocchi (Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 1 tbsp wholegrain mustard (Mustard) (wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 40g baby spinach
- 20g italian hard cheese (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 1 handful of fresh tarragon
- 120g chestnut mushrooms
- 1 onion
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 300g diced British Free Range chicken breast
Nutritional Information
Calories: 669
Protein: 52g
Carbs: 54g
Fat: 27g
Ingredients
- 1 tbsp wholegrain mustard (use half) (Mustard) (wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 40g baby spinach (use half)
- 20g italian hard cheese (use half) (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 1 onion (use half)
- 4 tsp garlic, rosemary and thyme paste (use half) (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 10g chicken stock powder (use half) (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 1 handful of fresh tarragon (use half)
- 80g greek style yoghurt (use half) (Milk)
- 150g diced British Free Range chicken breast
- 300g potato gnocchi (use half) (Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 120g chestnut mushrooms (use half)
Nutritional Information
Calories: 669
Protein: 52g
Carbs: 54g
Fat: 27g
Chicken & Mushroom Gnocchi with Tarragon & Italian Cheese
Everyone loves our creamy mushroom and tarragon sauce, starring garlicky herbs and creamy yoghurt. The best part? It comes together in one dish. Just add free-range British chicken and fluffy potato gnocchi. Super simple, yet delicious!
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Cooking Instructions
Before you start
- Pull out a large frying pan, a large saucepan, a grater, a sieve & a measuring jug
Cook the chicken
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the chicken, season with salt and pepper, and cook for 12 mins, stirring occasionally, until cooked through
- Add the garlic herb paste to the chicken and cook for a further minute. Remove the chicken from the pan and set aside
Prep time
- Meanwhile, thinly slice the onion and mushrooms. Pick the tarragon from the stalks and roughly chop. Finely grate the cheese. Rinse the spinach
Simmer simmer
- Reheat the frying pan with 1 tbsp oil on medium heat. Once hot, add the onion and mushrooms and cook for 5-7 mins, until soft and golden. Stir through the mustard
- Add 100ml water (50ml for 1 person), the stock and chicken. Bring to a boil and simmer for 2-3 mins. Stir in the spinach in the final minute
Cook the gnocchi
- Bring the large saucepan filled with salted water to a boil
- Once boiling, add the gnocchi to the saucepan and simmer for 2 mins, or until they float to the surface, then drain
Finishing touches & plate up
- Stir the yoghurt, cooked gnocchi, tarragon and half the cheese through the mushroom mix. Remove from the heat. Season to taste with salt and pepper
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Share the chicken mushroom gnocchi between bowls. Sprinkle with the remaining cheese
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