CHICKEN PESTO GNOCCHI BAKE

Rain outside, golden bubbling gnocchi inside.

This comforting bake brings together tender chicken, broccoli and our Cauliflower Gnocchi in a creamy Courgette & Pistachio Pesto sauce, finished with melted mozzarella and Parmesan.

A cosy dinner to put in the middle of the table and share.

INGREDIENTS

1 pack Sunny & Luna Cauliflower Gnocchi

1 tub Sunny & Luna Courgette & Pistachio Pesto

2 chicken breasts, cut into strips

1 white onion, finely chopped

3 garlic cloves, finely chopped

1 tsp paprika

2 tsp dried oregano

1 small broccoli, cut into florets and steamed

80ml double cream

30g Parmesan, grated, plus extra for topping

1 ball mozzarella, sliced

Olive oil

Salt and black pepper

INSTRUCTIONS

Preheat the oven to 190°C. Heat a drizzle of olive oil in a large ovenproof frying pan. Add the chicken, season with salt and pepper, and cook until golden and cooked through. Remove from the pan and set aside.

Add another drizzle of olive oil to the pan, followed by the onion. Cook for a few minutes until softened and translucent. Add the garlic, paprika and oregano, then cook for another 1-2 minutes.

Stir in the pesto, cream and gnocchi. Cook over a low heat for 5–10 minutes, stirring occasionally, until the gnocchi is soft and the sauce has thickened. Add a splash of water if needed to loosen.

Return the chicken to the pan with the steamed broccoli and Parmesan. Stir over a low heat for a few minutes until everything is heated through.

Arrange the mozzarella on top and finish with extra grated Parmesan. Transfer to the oven and bake for 10-12 minutes, until the cheese is melted, golden and bubbling.

Serve straight from the pan, sharing out plenty of the cheesy topping.

Tip: If you don’t have an ovenproof frying pan, transfer everything to a baking dish before adding the mozzarella and Parmesan.