Chicken & Creamy Pesto Gnocchi

Name: Chicken & Creamy Pesto Gnocchi with Cherry Tomato Bruschetta & Rocket Salad
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 Gnocchi; 1 Snacking Tomatoes; 3 Garlic; 1 Parsley; 1 Chicken Tenderloins; 1 Savoury Seasoning; 1 Thickened Cream; 1 Basil Pesto; 1 Spinach & Rocket Mix; 1 Bake-At-Home Ciabatta; 1 Balsamic Vinaigrette Dressing; 1 Parmesan Cheese; 1 Flaked Almonds

with Cherry Tomato Bruschetta & Rocket Salad

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Allergens:

Gluten

•Wheat

•Milk

•Soy

•Almond

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Gnocchi

(Contains: Gluten, Wheat; May be present: Soy.)

Snacking Tomatoes

Garlic

Parsley

Chicken Tenderloins

Savoury Seasoning

Thickened Cream

(Contains: Milk;)

Basil Pesto

(Contains: Milk;)

Spinach & Rocket Mix

Bake-At-Home Ciabatta

(Contains: Gluten, Soy, Wheat; May be present: Eggs, Milk, Sesame, Lupin, Almond, Hazelnut.)

Balsamic Vinaigrette Dressing

Parmesan Cheese

(Contains: Milk;)

Flaked Almonds

(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

Not included in your delivery

olive oil

Nutritional Values

Calories1273 kcal

Energy (kJ)5328 kJ

Calories0 kcal

Fat47.6 g

of which saturates16.2 g

Carbohydrate140.1 g

of which sugars7.5 g

Dietary Fibre0 g

Protein66.3 g

Cholesterol0 mg

Sodium2309 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook gnocchi in boiling water until floating on the surface, 2-3 minutes. • Reserve pasta water (1/3 cup cup for 2 people / 2/3 cup for 4 people). Drain gnocchi, then return to saucepan with a drizzle of olive oil.

• Meanwhile, quarter snacking tomatoes. Finely chop garlic. Roughly chop parsley. • Cut chicken thigh into 2cm chunks. • In a medium bowl, combine chicken, savoury seasoning, a drizzle of olive oil and a pinch of salt and pepper.

• In a large frying pan, heat a drizzle of olive oilover high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.

• Reduce frying pan to medium heat then add half the garlic and cook, until fragrant, 1 minute. • Stir in thickened cream and the reserved pasta water and simmer, until slightly reduced, 2-3 minutes. • Remove pan from heat and stir through cooked gnocchi and basil pesto until combined. Season with salt and pepper.

• While chicken is cooking, cut ciabatta in half lengthways. Toast or grill ciabatta to your liking. • In a medium heatproof bowl, microwave the remaining garlic and a drizzle of olive oil, in 10 second bursts, until fragrant. • To bowl with garlic oil, add snacking tomatoes, chopped parsley and half the balsamic vinaigrette dressing. Season with salt and pepper. Toss to combine.

• In a large bowl, combine spinach & rocket mixand remaining balsamic vinaigrette dressing. • Top ciabatta with tomato mixture then slice in half. • Divide chicken and creamy pesto gnocchi between bowls. Top with Parmesan cheese. • Serve with cherry tomato bruschetta and rocket salad. Top salad with flaked almonds. Enjoy!