Pesto gnocchi and chicken bake
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Time to make:
$5.10 per serve
(at time of publication)
Full ingredients list:
500g packet gnocchi
250g punnet cherry tomatoes, halved
2 medium zucchini, chopped
1/2 store-bought BBQ chicken, skin removed, meat shredded
4 cups baby spinach
1/4 cup store-bought basil pesto
2 tablespoons grated parmesan
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 210°C. Spray a large roasting pan (25cm x 30cm) with olive oil.
Step 2Boil gnocchi for 2 minutes, according to packet instructions. Drain, reserving some cooking water to thin out the pesto.
Step 3Toss tomatoes and zucchini in prepared pan. Spray with oil. Season with pepper. Bake for 10–15 minutes, or until softened. Thin out the pesto with the cooking water, and add to pan with the gnocchi; toss gently.
Step 4Add chicken and spinach; stir. Sprinkle with parmesan and spray with oil. Bake for a further 10–15 minutes or until golden.
About this recipe
First published: October 2016