Gnocchi with Chicken, Spinach and Mushrooms

INGREDIENTS

300g Delmaine Potato Gnocchi

325g Delmaine Portobello Mushroom Sauce

1 cup baby spinach leaves

1 cup mushrooms, sliced

1 small white onion diced

100g butter

½ teaspoon nutmeg

½ teaspoon cloves

2 cloves crushed garlic

1 chicken breast, skin off, diced

100g grated Parmesan

1 tablespoon Delmaine Extra Virgin Olive Oil

DIRECTIONS

In a large frypan heat butter until melted. Add mushrooms and cook until mushrooms are starting to go brown. Remove mushrooms and set aside. Add olive oil to pan and mix with remaining mushroom butter. Add garlic, cloves, nutmeg and onion and fry until onion cooks clear. Add diced chicken to pan and fry for five to six minutes. While chicken cooks, make gnocchi according to pack instructions. Return mushrooms to pan and add Portobello sauce and Parmesan. Add spinach and cook leaves until wilted. Remove from heat and stir through drained gnocchi. Serve with extra Parmesan