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.
Creamy Chicken & Mushroom Gnocchi with Spinach & Tarragon
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
- 160g greek style yoghurt (Milk)
- 600g 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)
- 80g baby spinach
- 40g italian hard cheese (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 1 handful of fresh tarragon
- 240g chestnut mushrooms
- 1 onion
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 600g diced British Free Range chicken breast
Nutritional Information
Calories: 585
Protein: 48g
Carbs: 50g
Fat: 21g
Creamy Chicken & Mushroom Gnocchi with Spinach & Tarragon
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 non-stick frying pan, a grater, a sieve & a measuring jug
Cook the chicken
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the chicken, season with salt and pepper, and cook for 12 mins, stirring occasionally, until golden and 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 the ingredients
- 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 200ml water, the stock and the chicken. Bring to a boil and simmer for 2-3 mins. Stir in the spinach in the final minute
Fry the gnocchi
- Heat the other large non-stick frying pan with 1 tbsp oil on medium-high heat. Once hot, add the gnocchi and cook for 3-4 mins, tossing regularly, until golden brown. Season with salt
Finishing touches & plate up
- Stir the yoghurt, cooked gnocchi, tarragon and half the cheese through the mushroom mix. Season 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
- Serve the chicken mushroom gnocchi into bowls. Sprinkle with the remaining cheese
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