One of our favorite family meals is this gnocchi au gratin: pillowy gnocchi in a creamy sauce made with heavy cream, Parmesan cheese, spinach and sun-dried tomatoes. There are also herbs and spices, and it's then baked au gratin with mozzarella cheese. It's as simple as it is quick, and it's terribly delicious.
Cut your chicken cutlet into large cubes and mix with 2 tablespoons of Italian seasoning, salt and pepper.
Fry the chicken cubes in a hot pan with a light drizzle of olive oil, then set aside.
Fry garlic cloves and onion until lightly colored. In the meantime, cut off the tough spinach tips.
Deglaze with white wine, add the spinach and reduce over high heat, stirring to prevent sticking.
Then add the gnocchi, chopped sun-dried tomatoes, heavy cream, lemon juice, oregano, Espelette pepper, salt, pepper, the last tablespoon of Italian seasoning, Parmesan cheese and chicken cubes.
Cook for 2-3 minutes, then place in a dish, cover with mozzarella and bake at 428°F/220°C for 5 minutes. Finish with 1 or 2 minutes on the grill mode (stay in front of your oven, as it's very powerful and the dish can burn very quickly) and enjoy!
Notes
Storage - once completely cooled, place the gnocchi gratin in an airtight container and refrigerate. It will keep for 2 to 3 days.
Reheat - in the microwave or in a frying pan for a few minutes.