Chicken & Creamy Pesto Gnocchi
with Cherry Tomato Bruschetta & Rocket Salad
Dig into this trifecta of detectable dishes that bring colour, crunch and mouth-watering flavour to your table in no time. Enjoy a rich and creamy gnocchi packed with succulent chicken pieces, crispy bruschetta and a refreshing rocket salad - There's something for everyone!
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.
Ingredients
3
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
Bake-At-Home Ciabatta
(Contains: Wheat, Gluten, Soy; May be present: Hazelnut, Milk, Sesame, Soy, Eggs, Sulphites, Lupin, Almond.)
1 packet
Snacking Tomatoes
1 packet
Parmesan Cheese
(Contains: Milk;)
330 g
Chicken Tenderloins
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
1 packet
Gnocchi
(Contains: Wheat, Gluten; May be present: Soy.)
1 packet
Parsley
1 packet
Thickened Cream
(Contains: Milk;)
1 packet
Balsamic Vinaigrette Dressing
1 sachet
Savoury Seasoning
1 packet
Spinach & Rocket Mix
Not included in your delivery
1 drizzle
olive oil
Utensils
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 some pasta water(see ingredients). Drain
gnocchi, then return to saucepan with a drizzle of
olive oil.
• Meanwhile, quarter snacking tomatoes.
• Finely chop garlic.
• Roughly chop parsley.
• Cut chicken tenderloins 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 oil over
high heat.
• When oil is hot, cook chicken, tossing occasionally,
until browned and cooked through (when no longer
pink inside), 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, then stir through cooked
gnocchi and basil pesto until combined. Season
to taste.
• While chicken is cooking, cut bake-at-home
ciabatta in half lengthways. Toast or grill ciabatta to
your liking.
• In a medium microwave-safe bowl, microwave the
remaining garlic and a drizzle of olive oil, in
10 second bursts until fragrant.
• To the bowl with garlic oil, add snacking tomatoes,
parsley and half the balsamic vinaigrette dressing.
Season to taste. Toss to combine.
• In a large bowl, combine spinach & rocket mix
and 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 to serve. Enjoy!
