Pesto Chicken Gnocchi Bake
Creamy, herby and so easy.
ChickenHigh ProteinItalianTraybakeFamily Friendly
4
Serves
10m
Prep
25m
Cook
478
Kcal
36g
Protein
47g
Carbs
13g
Fat
£2.08
Per portion
Add to the shop 7 items · approx £8.32
- Chicken breast600 g
- Gnocchi600 g
- Cherry tomatoes300 g
- Light mozzarella120 g
- Spinach120 g
- Green pesto6 tbsp
- Fresh basil1 pack
Already in the cupboard Check before you order
- Garlic powder2 tsp
- Olive oil2 tsp
- Salt1 tsp
- Black pepper½ tsp
Kit you'll needOven · Frying pan or air fryer · Large oven dish
Method
- Slice the chicken into bite-size pieces and toss with garlic powder, salt, pepper and oil.
- Pan-fry or air-fry the chicken in batches for 10 to 12 minutes until golden.
- In an oven-safe dish, toss the gnocchi, cherry tomatoes and pesto together.
- Stir through the cooked chicken and scatter over the spinach.
- Top with the mozzarella and bake at 200°C for 10 to 12 minutes until bubbling.
- Let it sit for 2 minutes, then gently mix so the spinach wilts in.
- Finish with fresh basil and serve immediately.
Tip: Let it stand for a couple of minutes before serving so the sauce thickens around the gnocchi.
