Preparation
Step 1
Set a large, deep-sided frying pan over a medium-high heat. Add the olive oil and sear the chicken thighs for 6-8 minutes, until golden brown on both sides. Transfer to a plate and return the pan to the heat.
Step 2
Melt the butter and add the shallots, garlic, rosemary and bacon. Cook for 6-8 minutes until the shallots are softened and the bacon is turning crispy. Reduce the heat to medium, whisk in the flour and cook for 1 minute. Pour in the stock, whisking continuously, until the mixture is smooth. Slowly whisk in the Alfredo truffle sauce and heavy cream.
Step 3
Return the chicken to the sauce and cook for 5-7 minutes until cooked through.
Step 4
Meanwhile, boil the gnocchi in a pan of boiling salted water until it floats to the surface. Drain.
Step 5
Mix the parmesan, Worcestershire sauce and mustard in to the sauce then stir in the spinach and tomatoes. Add the gnocchi and turn to coat really well. Sprinkle with the parmesan and breadcrumbs, nestle the grilled chicken back in to the gnocchi, then grill until golden on top.
