Cheesy Chicken & Kale Gnocchi Bake
with Dijon Mustard & Spinach
Calories
:
965 kcalProtein
:
53.6g proteinPreparation Time
:
30 minutesDifficulty
:
EasyAllergens:
- Gluten
- Wheat
- Milk
- May contain traces of allergens
- Soy
This effortless one-dish wonder features pillowy gnocchi and savoury chicken smothered in a velvety, Dijon-infused cream sauce. Earthy wilted kale adds a fresh touch, all baked together under a golden, melted Parmesan crust. It’s a sophisticated, hands-free dinner that delivers maximum comfort with minimal cleanup.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
1
Kale
330 g
Chicken Breast
1 packet
Gnocchi
(Contains: Gluten, Wheat May be present: Soy.)
1 packet
Light Cooking Cream
(Contains: Milk)
1 sachet
Vegetable Stock Pot
1 packet
Dijon Mustard
1 packet
Baby Spinach Leaves
1 packet
Parmesan Cheese
(Contains: Milk)
Not included in your delivery
4 tbs
olive oil
¾ cup
boiling water
Utensils
•Baking Dish
Cooking Steps
1
- Preheat oven to 240°C/220°C fan-forced. Boil the kettle.
- Thinly slice kale, discarding any larger pieces of stalk.
- Cut chicken breast into 2cm chunks.
2
- Place gnocchi and chicken in a large baking dish. Drizzle with olive oil (1 tbs per person).
- Season, toss to coat and spread out evenly. Bake until golden, 15-18 minutes.
TIP: Chicken is cooked through when it is no longer pink in the middle.
3
- Remove baking dish from oven. Add light cooking cream, stock concentrate, dijon mustard, kale and baby spinach leaves.
- Pour over the boiling water, season and stir to combine.
- Sprinkle the parmesan cheese over gnocchi and bake, uncovered, until cheese has melted, 8-10 minutes.
4
- Divide creamy chicken and wilted kale gnocchi bake between bowls. Enjoy!
