Cheesy Mexican-Spiced Grilled Chicken Gnocchi
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Cheesy Mexican-Spiced Grilled Chicken Gnocchi

Cheesy Mexican-Spiced Grilled Chicken Gnocchi

with Spring Onions

You've never had gnocchi like this before! Simmer the pillowy potato pasta with subtly sweet veggies and a Mexican-spiced chicken red sauce, before finishing it in the oven with melty Cheddar. Top with a sprinkle of spring onion and meet your new go-to comfort food.

Tags:
Spicy
Allergens:
Gluten
Wheat
Milk

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 Time30 minutes
DifficultyEasy

Ingredients

Serving amount

1

carrot

1

capsicum

1 tin

corn kernels

1 packet

gnocchi

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

1 packet

garlic paste

1 box

passata

1 packet

chicken breast

1 pinch

chilli flakes

1 bunch

spring onion

1 sachet

Mexican Fiesta spice blend

1 packet

Cheddar cheese

(Contains Milk;)

Not included in your delivery

1

olive oil

½ cup

water

½ tbs

brown sugar

30 g

butter

sideBannerName

Nutritional Values

Energy (kJ)4459 kJ
Fat40.5 g
of which saturates19.5 g
Carbohydrate109.2 g
of which sugars21 g
Protein62.3 g
Sodium2808 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Baking Dish

Instructions

1
1

• Grate carrot. • Thinly slice spring onion. • Roughly chop capsicum. • Drain sweetcorn. • Cut chicken breast into 2cm chunks.

2
2

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook capsicum, corn and carrot, tossing, until lightly browned, 4-6 minutes. Transfer to a bowl. • Cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. Transfer to bowl with the veggies.

TIP: Cover the pan with a lid if the corn kernels are 'popping' out!

3
3

• Wipe out frying pan, then return to medium-high heat with a generous drizzle of olive oil. • When oil is hot, cook gnocchi, tossing occasionally, until golden, 6-8 minutes.

TIP: Add extra oil if the gnocchi is sticking to the pan!

4
4

• Preheat grill to medium-high. • SPICY! This spice blend is hot. Add less if you're sensitive to heat. To pan with the gnocchi, add Mexican Fiesta spice blend and garlic paste. Cook, tossing, until fragrant, 1 minute. • Return cooked veggies and cooked chicken to the pan, then add the water, the brown sugar, the butter and passata. Stir to combine, then simmer until slightly thickened, 1-2 minutes. Season to taste.

5
5

• Transfer the saucy gnocchi to a baking dish. • Sprinkle with Cheddar cheese. • Grill until cheese is melted and golden, 5-10 minutes.

TIP: Grills cook fast, so keep an eye on the gnocchi!

6
6

• Divide cheesy Mexican-spiced grilled chicken gnocchi between bowls. • Top with chilli flakes (if using) and sprinkle over spring onions to serve. Enjoy!