Step 1

Put the kettle on and heat a deep ovenproof frying pan over medium-high heat. Preheat a grill on high.

Step 2

While pan heats up, thinly slice the leek, crush the garlic and shred the chicken.

Step 3

Pour the oil into the pan. Add the leek and cook, stirring, for 1 minute or until starts to soften. Add the garlic and cook, stirring, for 30 seconds. Add the flour and crumble in the stock cube. Stir until well combined. Gradually stir in 125ml (1 ⁄2 cup) water and then the cream. Stir until well combined and the sauce is just coming to the boil.

Step 4

While the sauce cooks, pour the boiling water into a large saucepan over high heat (don’t fill too high or it will take too long to boil again). Add the gnocchi and cook until the gnocchi float to the surface. Drain.

Step 5

Add the gnocchi, chicken and spinach to the frying pan. Toss until well combined and spinach just starts to wilt. Sprinkle with cheese. Grill for 3 minutes or until melted and golden. Top with micro herbs to serve.