Chicken & Creamy Pesto Gnocchi
with Cherry Tomato Bruschetta & Rocket Salad
- Gluten
- Wheat
- Milk
- Soy
- Almond
- Soy
- May contain traces of allergens
- Eggs
- Milk
- Sesame
- Lupin
- Almond
- Hazelnut
- Peanuts
- Brazil nut
- Traces of Cashew
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
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!
Ingredients
1 packet
gnocchi
(Contains: Gluten, Wheat May be present: Soy)
1 packet
snacking tomatoes
3 clove
garlic
1 packet
parsley
1 packet
chicken thigh
1 sachet
savoury seasoning
1 packet
thickened cream
(Contains: Milk)
1 packet
basil pesto
(Contains: Milk)
1
Bake-At-Home Ciabatta
(Contains: Gluten, Soy, Wheat May be present: Eggs, Milk, Sesame, Lupin, Almond, Hazelnut)
1 packet
spinach & rocket mix
1 packet
Balsamic Vinaigrette Dressing
1 packet
Parmesan cheese
(Contains: Milk)
1 packet
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
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 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!
Customer reviews
Review summary
Updated on July 2026- Flavour: The creamy pesto sauce was a hit with many, though some found it quite rich or a little salty. A few suggested adding chicken stock and extra cream to deepen the flavour.
- Ease of prep: Most found the dish straightforward and faster than expected, though a few felt the instructions were overwhelming when multiple components needed attention at once.
- Suggestions: Some recommended pan-frying the gnocchi for a crispier result, while others boosted the dish by stirring spinach through the gnocchi or adding sundried tomatoes, red onion, or asparagus. Reducing the pasta water helped prevent the sauce from becoming too thin.
- Leftovers: Portions were generous, with several customers saving the bruschetta for lunch the next day. One customer reheated leftover gnocchi in an air fryer for a satisfying crunchy twist.
- Portions: Many found the meal quite filling, with some choosing to serve the bruschetta and salad separately rather than all at once.
