Add chicken to a saucepan fully submerged in 2 cups (480ml) of the stock, bring to a boil and then simmer for approx 10-12 minutes until cooked. Drain, remove from pan, allow chicken to cool slightly and then slice up into pieces and set aside. (If you prefer you can use the stock you poached the chicken in towards sauce for Gnocchi (but the stock must equal 360ml for the sauce).

While the chicken is poaching, spray a non-stick frying pan over medium-high heat with olive oil spray.

Add the bacon and fry until evenly golden and crisp. Set aside.

In the same frying pan, spray a little more olive oil spray and add the shallot and fry until lightly golden and softened.

Add in the minced garlic cloves and fry for 30 seconds just to infuse the flavour.

Add the remaining stock (1.5 cups/360ml), milk, lemon juice, dried herbs, dried seasoning and laughing cow to the pan and whisk until it melts into the stock and no visible lumps remain. Mix the cornstarch with a couple of tablespoons of water and add this into the sauce stirring as you do.

Add the poached chicken and uncooked gnocchi, and bring to a boil. Let it bubble on medium heat for 5 minutes until the gnocchi is cooked and the sauce is creamy and thick. (If the sauce is not thickening your heat is too low). Once the gnocchi is cooked and the sauce is thickened, taste and adjust seasoning with salt and black pepper if needed.

Transfer to an ovenproof dish and top with the grated cheddar. Place under the grill (broil) for a couple of minutes until the cheddar is melted and very lightly golden.

Sprinkle with the cooked golden crispy bacon and some chopped fresh parsley (or spring onions or chives).

Serve and enjoy!