Tandoori Chicken Gnocchi Bake

1 - Get prepped
Preheat the oven to 200°C. Peel and finely grate 4 cloves of garlic and 20g of ginger. Finely chop 2 green chillies.

2 - Marinate the chicken
In a medium mixing bowl, stir together 1 tbsp of vegetable oil, 1 tsp of smoked paprika, 1 tsp of mild chilli powder, 3 tsp of garam masala, 1 tsp of ground turmeric, the garlic, ginger, and chillies. Slice 2 boneless, skinless chicken thighs into bite-sized pieces and toss them in the marinade. Leave to sit while you prep the rest. Remember to wash your hands after handling raw meat!

3 - Get the onion cooking
Peel and thinly slice 1 red onion. Heat 2 tbsp of vegetable oil in a large ovenproof frying pan over a medium heat. Add the onion, 1 tsp of cumin seeds, and a pinch of salt. Cook for 6-8 minutes, stirring occasionally, until the onion is soft and golden.

4 - Cook the chicken
Increase the heat to medium-high and add the marinated chicken and marinade. Fry for 5-6 minutes until golden brown and nearly cooked through.

5 - Add the gnocchi
Tip in 500g of pre-cooked gnocchi and toss everything together. Cook for 2-3 minutes, letting the gnocchi soak up all the spices.

6 - Get saucy
Pour in 200ml of double cream and bring everything to a gentle simmer. Add 100g of baby spinach and stir until wilted. Taste and season with salt and pepper.

7 - Cheese it up
Tear 100g of mozzarella and scatter it over the top.

8 - Bake
Pop the pan into the oven and bake for 10-12 minutes, until the cheese is golden and bubbling.

9 - Serve
Take the dish straight to the table and dig in!