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300 g cooked, shredded chicken
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15 ml olive oil
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2 shallots, chopped
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2 garlic cloves, crushed
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30 g Butter
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80 g sundried tomato, drained and chopped
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Zest of 1 lemon
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15 ml tomato sofrito or paste
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5 ml paprika
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10 ml dried oregano
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2 Bay leaves
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45 ml flour
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900 ml Chicken Stock
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250 ml cream
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Salt and pepper to taste
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15 ml lemon juice
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100 g baby spinach
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300 g potato gnocchi, cooked and pan-fried in 30 g butter until lightly browned
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To Serve
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Fresh basil and Parmesan shavings
Serves 4
- Saute the shallots and garlic in the olive oil on low heat.
- Add the butter, chopped sundried tomato, tomato sofrito, lemon zest, paprika, oregano, bay leaves and flour and stir on very low heat.
- Slowly add the stock and cream and stir well until smooth and no lumps. Allow to simmer and taste to adjust the seasoning.
TO COOK THE GNOCCHI: place the gnocchi in a flat bowl and pour boiling water over it. Allow to stand for 5 minutes then drain the gnocchi. Heat the butter in a non-stick pan and cook the gnocchi until slightly caramelised. Season.
- Add the lemon juice, gnocchi, spinach and chicken to the soup and heat through.
- Serve with fresh basil and parmesan shavings
(SHREDDED CHICKEN: marinate 300g chicken fillets in a bit of paprika, lemon juice, olive oil and chopped herbs in a ziplock bag. Place on a lined baking tray and bake in oven for about 25 minutes at 180C. Season with salt and pepper and cool slightly. Shred the chicken with 2 forks).
