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 Sept 2026- Flavour: The creamy pumpkin and Parmesan gnocchi is widely praised for its flavour, though many noted the dish can be quite rich and heavy.
- Ease of prep: Most found the recipe easy to follow, with the pre-chopped pumpkin saving time; however, several noted the dish requires multiple oven trays and a frying pan, which means more washing up.
- Suggestions: Baking the gnocchi is the most discussed point — many found it turned out dry, tough or chewy, and suggest either boiling it first or pan-frying it instead for a softer texture. Adding a splash of milk or extra cream also helped prevent dryness. Some found the garlic and herb seasoning quite strong and recommend using less, while others suggested reducing the Parmesan to avoid the dish becoming too salty. A few reviewers stirred the spinach and rocket directly into the gnocchi rather than serving it as a salad, which worked well.
- Leftovers: Several reviewers enjoyed this dish the next day, though some noted the gnocchi became harder and drier when reheated.
- Portions: Most found the serving size generous, with a number of reviewers getting three or more meals from a two-person kit.
