Speedy Gnocchi Chicken Lasagne by Emthenutritionist

Ingredients

• 500g fresh gnocchi
• 350g cooked shredded chicken
• 2 celery sticks
• 1 carrot
• 1 red onion
• 1 zucchini
• 200g chestnut mushrooms
• 2 garlic cloves
• 2 tbsp tomato puree
• 400g chopped tomatoes (1 tin)
• 200g passata
• 1 chicken stock cube
• 1 tbsp balsamic vinegar
• 1 tsp dried oregano
• 1 tbsp olive oil
• 1 tbsp plain flour
• 400ml skimmed milk
• 60g mature cheddar, grated
• 20g parmesan, grated

Instructions

1. Pulse celery, carrot, onion, zucchini, mushrooms, and garlic in a food processor until finely chopped.
2. Sauté vegetables in a large pan over medium heat with a pinch of salt for 5-7 minutes until softened and moisture evaporates.
3. Stir in oregano and tomato puree, cooking for 1-2 minutes.
4. Add chopped tomatoes, passata, a tin of water, stock cube, and balsamic vinegar; simmer for 5 minutes.
5. Add gnocchi to the sauce and simmer for 3-4 minutes until the sauce thickens; fold in shredded chicken.
6. Prepare bechamel: heat olive oil in a small pan, whisk in flour for 1 minute, then gradually add milk, whisking until smooth and thickened.
7. Stir cheddar and parmesan into the bechamel.
8. Transfer ragu to a baking dish, top with bechamel, and bake at 200°C for 10-15 minutes until golden and bubbling.