For the last seven months, my day has involved working until half past four then driving into the City Centre to pick Nicola up before heading home together. We didn't normally get home until about six o'clock so when it came to making dinner, I found that I was often repeating some of my tried and tested dishes just because they were quick and easy to make.
Thankfully, my shiny new Seat Leon has eventually turned up which means Nicola doesn't need to spend forever on the long bus journey into town and that I can now be home for five o'clock in the afternoon. Now that I have a whole hour before Nicola gets home from work, I can start to work my way through the long list of recipes that have caught my eye on TV or in my Olive Magazine subscriptions.
Starting tonight I plan on bringing at least two new dishes a week to the table, and hopefully get at least one of them posted onto the blog each week. First up is a slightly adapted gnocchi dish that I spotted in the November issue of Olive Magazine.
Ingredients (Serves 2)
- 50g streaky bacon, chopped (you could use pancetta instead)
- 1 chicken breast, chopped
- 100g frozen peas
- 100ml chicken stock
- 400g pack of gnocchi
- 150ml soured cream or crème fraîche
- 25g Grano Padano, grated
- Cook the gnocchi following the packet instructions. Once cooked, drain and set aside.
- Heat a little olive oil in a pan and once hot, add the bacon and cook until it starts to brown. Add the chicken breast and cook with the bacon making sure that the chicken is cooked through.
- Add the peas and chicken stock to the pan and cook until the stock has reduced by half. Add the gnocchi and sour cream to the pan and cook for a further 2-3 minutes until you have a glossy creamy sauce before stirring in the grated Grano Padano.
Keep an eye out for more quick and easy recipes and let me know how you get on if you try any in your own kitchen.