Gnocchi with chicken, corn and spinach

Preheat barbecue grill plate over a high heat. Put capsicum directly onto a hot grill and cook, turning occasionally, for 10 minutes or until well-blackened. Transfer to a large bowl, cover with plastic wrap, then set aside to cool completely. Once cool, remove skin and seeds. Roughly chop

Meanwhile, spray chicken and corn with cooking oil and grill, turning often, for 10 minutes or until chicken is cooked through and corn
is tender. Set aside to cool slightly. Shred cooled chicken and cut corn kernels off cob, then set aside.

Meanwhile, put stock in a small saucepan over high heat and bring to a boil. Reduce heat to medium and simmer until reduced by half.

Melt butter in a large frying pan over a medium heat. Add onion, garlic, dried Italian herbs and bay leaves and cook for 5 minutes or until
softened. Pour in cream and hot stock. Bring to a simmer, then remove bay leaves. Stir in capsicum, then transfer to a blender. Carefully blend until smooth, then season with salt and pepper. Transfer to a large bowl and stir in chicken, corn and spinach leaves. Set aside.

Cook gnocchi in a large saucepan of boiling salted water until they float on the surface for at least 30 seconds. Drain well, return to pan and add capsicum sauce. Toss well to coat. Lightly garnish with shaved parmesan and serve.