Crack Chicken Gnocchi (Print Version)

# Ingredients:

→ Meat

01 - 75g (2.5oz) lean smoked back bacon, trimmed of fat and chopped finely
02 - 2 small raw chicken breasts (360g/12.7oz)

→ Base Ingredients

03 - 500g (17.5oz) dry-packed potato gnocchi
04 - 3.5 cups (840ml) reduced-salt chicken broth
05 - 2 garlic cloves, crushed
06 - 1 diced shallot

→ Sauce

07 - 175g light Laughing Cow cheese (or low-fat cream cheese)
08 - ½ cup (120ml) 2% milk
09 - 60g (2.2oz) shredded cheddar or Red Leicester
10 - ½ tablespoon lemon juice
11 - ½ tablespoon cornstarch

→ Seasonings

12 - Fresh parsley or chopped chives (or green onions) for garnish
13 - Generous pinch of salt and black pepper
14 - ½ teaspoon garlic powder
15 - 1 teaspoon powdered onion
16 - 1 teaspoon dried parsley
17 - 1 teaspoon dried chives
18 - ½ teaspoon dried dill

# Instructions:

01 - Simmer chicken in 2 cups of broth for 10-12 minutes until cooked through. Let it cool slightly, slice it up, and keep it for later.
02 - Crisp up the bacon in a pan sprayed with olive oil. Set aside once browned.
03 - In the same pan, soften the shallot, then toss in garlic for 30 seconds to release its aroma.
04 - Pour in the rest of the stock with the milk, lemon juice, cheese, seasonings, and dried herbs. Whisk it smooth. Stir in the cornstarch mix.
05 - Toss in the gnocchi and chicken, bring everything to a boil, then let it simmer for 5 minutes. Sauce should thicken and gnocchi will cook.
06 - Spoon everything into an oven dish, layer shredded cheddar over the top, and broil till it melts. Sprinkle bacon and fresh greens to finish.

# Notes:

01 - Grating your own cheese works best
02 - The broth you poached the chicken in can go into the sauce
03 - Sauce needs to bubble to thicken up right

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