Baked Chicken, Pumpkin & Parmesan Gnocchi
with Spinach, Rocket & Almond Salad
- Milk
- Almond
- Gluten
- Wheat
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
Ingredients
330 g
Chicken Breast
1 packet
Light Cooking Cream
(Contains: Milk)
1 packet
Peeled & Chopped Pumpkin
2
Garlic
1 packet
Flaked Almonds
(Contains: Almond May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut)
1
Zucchini
1 packet
Gnocchi
(Contains: Gluten, Wheat May be present: Soy)
1 packet
Parsley
1 sachet
Garlic & Herb Seasoning
1 packet
Parmesan Cheese
(Contains: Milk)
1 packet
Spinach & Rocket Mix
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Thickly slice zucchini into half-moons. Place zucchini and peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil, sprinkle over garlic & herb seasoning and season with salt and pepper. Toss to coat. Roast until tender, 20-25 minutes. • Place gnocchi in a baking dish. Drizzle with a generous drizzle of olive oil. Season, toss to coat and spread out evenly. Bake until golden, 15-18 minutes.
• While veggies and gnocchi are baking, finely chop garlic. Roughly chop parsley. Cut chicken breast into 2cm chunks. • In a medium bowl, combine a drizzle of olive oil and vinegar. Season, then top with spinach & rocket mix (see ingredients).
TIP: Toss the salad just before serving to keep the leaves crisp!
• Remove gnocchi from oven, add garlic and light cooking cream, stirring to combine. • Return to oven and cook until slightly thickened, 4-6 minutes. • Gently stir roasted veggies and half the Parmesan cheese through the gnocchi. Season to taste. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl.
TIP: add a splash of water if dry
• Toss the salad, then top with flaked almonds. • Divide creamy chicken, pumpkin and Parmesan gnocchi between bowls. Sprinkle with parsley and remaining Parmesan. • Serve with spinach, rocket and almond salad. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The creamy, garlicky sauce and roasted vegetables are widely loved, though some found the garlic and herb seasoning a little overpowering and suggest using less.
- Ease of prep: Most found this straightforward to pull together, especially with the pre-chopped pumpkin saving time on a busy night.
- Suggestions: Many reviewers found the dish quite dry and recommend adding extra cream or a splash of milk to keep the sauce saucy; some also suggest boiling the gnocchi first, or finishing it in a frying pan, for a softer, fluffier result. A few noted the vegetable-to-gnocchi ratio felt off and added capsicum, cherry tomatoes, or extra pumpkin to bulk it out.
- Leftovers: This dish is best enjoyed fresh, as the gnocchi tends to become dry and dense when reheated; a couple of reviewers did enjoy it cold or reheated the next day with good results.
- Portions: Servings are generally generous, with several reviewers getting an extra lunch out of it, though a few felt the vegetable quantity was on the light side.
- Salad: The spinach and rocket salad divided opinion — some enjoyed it as a fresh contrast to the rich gnocchi, while others found it plain and suggested adding cucumber, tomato, or capsicum for more interest.
