Nicky's Kitchen SanctuaryBaked Gnocchi with Chicken Recipe
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Ingredients
Serves 4- 1 red bell pepper (deseeded and sliced)
- 1 tablespoon olive oil
- 1 tablespoon tomato puree (paste)
- ½ teaspoon dried oregano
- 500 g (17.6oz) pack fresh gnocchi ( (if using frozen, defrost before using))
- 60 g (2 packed cups) baby spinach
- 8 tablespoons (140g/5oz) roasted red pepper pesto* See Tip
- Handful fresh basil leaves (roughly torn)
- 120 ml (1/2 cup) hot chicken stock
- 2 large chicken breasts ((350g/12.3oz), chopped into small, bitesize pieces)
- 150 g (5.3 oz) mozzarella ball (torn into small pieces)
- 60 ml (1/4 cup) double (heavy) cream
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- Chunks of crusty bread for dunking
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Steps
- Step 1
Preheat the oven to 200C/400F (fan).
- Step 2
Place the chicken breast pieces in a medium baking dish (approx. 30cm (11.8”) x 20cm(7.8”)). Drizzle on the oil and sprinkle on the salt, pepper and oregano. Toss together to coat the chicken evenly.
- Step 3
Place in the oven to bake for 10 minutes.
- Step 4
After 10 minutes remove the dish from the oven. Add in the spinach, then pour over the hot chicken stock. Add the gnocchi, red pepper pesto, bell pepper, cream and tomato puree. Stir everything together to combine.
- Step 5
Dot the torn mozzarella amongst the chicken and gnocchi pieces.
- Step 6
Place back in the oven for a further 15 minutes until the chicken is cooked through and the sauce is bubbling.
- Step 7
Serve topped with basil leaves and a sprinkling of black pepper, alongside some crusty bread.
Interactive, hands-free timers are available in the Supper app.
Preheat the oven to 200C/400F (fan).
Source: Nicky's Kitchen Sanctuary
