In this one-pan wonder, fried gnocchi crisps up to perfection, creating a delicious base for weeknight dinner. Team the tender gnocchi with some savoury chicken and a creamy sauce to top it all off.
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.
330 g
Chicken Breast
1 sachet
Vegetable Stock Pot
1 packet
Light Cooking Cream
(Contains: Milk;)
2
Garlic
1 packet
Baby Spinach Leaves
1 packet
Gnocchi
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
Italian Herbs
1
Tomato
1 sachet
Savoury Seasoning
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When the oil is hot, fry gnocchi, tossing occasionally, until golden, 6-8 minutes. Transfer to a bowl. • Meanwhile, roughly chop tomato. Finely chop garlic. • Cut chicken breast into 2cm chunks. TIP: Add extra oil if the gnocchi sticks to the pan.
• Return frying pan to a high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add garlic, pop's savoury seasoning and tomato, tossing, until fragrant and softened, 1-2 minutes.
• Reduce heat to medium. Add chicken-style stock powder, Italian herbs, light cooking cream and the water, stirring until bubbling, 1 minute. • Add cooked gnocchi and baby spinach leaves, until wilted, 1 minute. Season with pepper.
• Divide one-pan creamy chicken gnocchi with tomato and baby spinach between bowls. • Sprinkle over flaked almonds. Enjoy!