Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Preheat the oven to 220°C/200°C fan. Grate the Gruyere and Parmesan. Peel and slice the onion. Peel and mince the garlic.
Heat a large pan over a medium heat with a drizzle of oil. Once hot, add the chicken and onion with a pinch of salt. Cook for 4 min until the chicken is browned. Once browned, add the garlic and whole thyme sprigs and cook for 1 min further.
Add the measuredwater and stockcube. Cover with a lid and simmer for 12 min.
4 Pull chicken
After 12 min, remove the pan from the heat and, using two forks, pull the chicken until it's fully shredded. Add the sourcream, Dijon mustard and gnocchi and toss. Season generously with black pepper.
Pour the gnocchi and chicken into a baking dish. Top with the grated cheeses and bake for 15 min or until golden brown on top.
6 Boil beans
Meanwhile, trim the green beans. Cook the green beans in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked. Serve the greenbeans alongside the gnocchibake.