Gnocchi-topped chicken pot pie

Start by preparing the chicken pot pie filling. In a large skillet or pan, heat the olive oil and butter over medium heat. Add the chicken pieces and cook until golden brown on all sides and cooked through (about 7–8 minutes). Remove the chicken from the pan and set aside

In the same pan, add the chopped onion, carrots and celery. Sauté for about 5–6 minutes, until the vegetables start to soften. Add the minced garlic and cook for another minute until fragrant

Sprinkle the flour over the vegetables and stir to coat. Cook for 1–2 minutes to eliminate the raw flour taste

Gradually pour in the chicken stock while stirring to prevent lumps. Stir in the double cream and Dijon mustard, then bring the mixture to a simmer. Allow it to cook for about 5 minutes, until the sauce thickens slightly

Add the cooked chicken back to the pan along with the thyme, rosemary and peas. Stir to combine. Season with salt and pepper to taste. Remove from the heat and set aside while you prepare the gnocchi topping

Place the chopped potatoes into a large pot of salted water and bring to a boil. Cook for about 10–12 minutes, or until the potatoes are fork-tender. Drain them well and return them to the pot to steam off any excess moisture, about 1 minute

Use a potato masher or, ideally, a potato ricer for a super smooth texture. Mash them until there are no lumps. Allow the mashed potatoes to cool slightly – spreading them out onto a flat surface or large bowl will help them cool more quickly

Once the potatoes are just cool enough to handle, add the garlic, parsley and thyme to the mashed potatoes. Season generously with salt and pepper

Gradually add the flour and semolina a little at a time. Use your hands or a spoon to gently combine. Add the egg and continue mixing until the dough begins to come together. Be careful not to overwork the dough

If the dough is too sticky add a little more flour, 1 tablespoon at a time. If it’s too dry, add a tiny splash of water. The dough should be soft but not overly sticky

Lightly dust a clean surface with flour. Divide the dough into 4–6 portions. Roll each portion into a long log, about 1–1.5 cm in diameter. Using a knife, cut the log into small pieces, about 2.5 cm long

Gently roll each piece of gnocchi against the tines of a fork to create the classic gnocchi ridges

Preheat the oven to 180°C

Bring a large pot of salted water to a boil. Drop the gnocchi in batches into the boiling water. Once they float to the surface, cook for an additional 1–2 minutes. Use a slotted spoon to remove the gnocchi and set them aside on a tray, lined with parchment paper and drizzled with olive oil, to cool

Add the filling to your dish dish, then carefully place the boiled garlic and herb gnocchi on top in even rows. Sprinkle with parmesan

Place the pie in the oven and bake for 25–30 minutes, or until the gnocchi is golden and slightly crispy on top

Allow the pie to rest for a few minutes before serving. Garnish with fresh parsley