You’ll Need
For the Chicken
600g chicken thigh fillets, cut into bite-sized chunks
1 tbsp olive oil
1 tsp garlic granules
1 tsp Italian herb seasoning, 1 tsp smoked paprika
1 tsp sea salt, ½ tsp black pepper
For the Bake
500g fresh potato gnocchi, 200g chestnut mushrooms, sliced
1 small onion, finely diced, 3 garlic cloves, finely grated, 30g butter
Creamy Sauce
200ml double cream, 150ml chicken stock
60g grated Parmesan, 1 tsp Dijon mustard, 80g cream cheese
Topping
100g grated mozzarella
Fresh parsley, chopped
Optional but Dangerous
Crispy bacon pieces
Baby spinach
Chilli flakes
Garlic bread
Extra Parmesan
Method
Preheat your air fryer to 190°C.
Toss the chicken with the olive oil, garlic granules, Italian herbs, smoked paprika, salt and black pepper.
Add the chicken, mushrooms and onion to a foil tray or heatproof dish.
Air fry for 10–12 minutes, stirring halfway through, until the chicken begins to brown.
Stir in the butter and grated garlic, allowing the garlic to soften for about 1 minute.
Add the gnocchi and mix gently through the chicken.
In a bowl, whisk together the double cream, chicken stock, cream cheese, Parmesan and Dijon mustard until smooth.
Pour the sauce over the gnocchi mixture and stir until everything is evenly coated.
Sprinkle the mozzarella over the top.
Return to the air fryer and cook at 180°C for 10–12 minutes, until the sauce is bubbling, the gnocchi is tender and the cheese is golden.
Finish with chopped parsley and a little extra Parmesan before serving.
Serve immediately with garlic bread for maximum comfort.