One-Pan Creamy Chicken & Spinach Gnocchi
with Blistered Cherry Tomatoes & Chilli
- Gluten
- Wheat
- Milk
- May contain traces of allergens
- Soy
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.
Ingredients
1 packet
Baby Spinach Leaves
330 g
Chicken Breast
2
Garlic
1 packet
Gnocchi
(Contains: Gluten, Wheat May be present: Soy.)
1 sachet
Italian Herbs
1 packet
Light Cooking Cream
(Contains: Milk)
1
Long Chilli
1 sachet
Savoury Seasoning
1
Snacking Tomatoes
1 sachet
Vegetable Stock Pot
Not included in your delivery
1 drizzle
olive oil
¼ cup
water
Utensils
Cooking Steps
• 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, halve snacking tomatoes. Finely chop garlic. Thinly slice long chilli
(if using).
• 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, savoury seasoning and tomatoes, tossing, until fragrant and
softened, 1-2 minutes.
TIP: The chicken is cooked through when it is no longer pink inside.
• Reduce heat to medium. Add stock concentrate, Italian herbs, light cooking
cream and the water, stirring until bubbling, 1 minute.
• Add cooked gnocchi and baby spinach leaves, stirring until wilted, 1 minute.
Season with pepper.
• Divide one-pan creamy chicken and spinach gnocchi between bowls.
• Top with chilli to serve. Enjoy!
