Dinner
Chicken pesto gnocchi
Gnocchi with chicken, pesto and cherry tomatoes
- Ready in 25 min
- 627 kcal
Suits: Balanced
Per serving
- kcal
- 627
- Protein
- 49 g
- Carbs
- 63 g
- Fat
- 20 g
Ingredients
- 200 g gnocchi
- 170 g chicken breast
- 25 g pesto
- 120 g cherry tomatoes
- 6 ml olive oil
Method
- Cut the chicken breast into bite-sized pieces and season with salt and black pepper. Halve the cherry tomatoes. Put a saucepan of lightly salted water on to boil.
- Heat the olive oil in a large frying pan over a medium-high heat. Fry the chicken for 6–8 minutes, turning, until golden and cooked through, with no pink in the middle and clear juices.
- Meanwhile, cook the gnocchi in the boiling water for 2–3 minutes until they float to the surface. Save a little of the cooking water, then drain.
- Add the cherry tomatoes to the chicken and cook for 2 minutes until they start to soften.
- Tip the gnocchi into the frying pan, take it off the heat and stir in the pesto with a splash of the saved water until everything is glossy and coated. Serve straight away.
Possible allergens: recipes may contain gluten, milk, eggs, nuts, peanuts, soya, sesame, fish and other allergens. We don't check the labels of the specific products you buy, so we can't guarantee that a dish contains no allergens or hasn't been cross-contaminated. Always check the label, and speak to a doctor if you have an allergy. More about allergens