• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook gnocchi in boiling water until floating on the surface, 2-3 minutes. • Reserve pasta water (1/3 cup cup for 2 people / 2/3 cup for 4 people). Drain gnocchi, then return to saucepan with a drizzle of olive oil.

• Meanwhile, quarter snacking tomatoes. Finely chop garlic. Roughly chop parsley. • Cut chicken thigh into 2cm chunks. • In a medium bowl, combine chicken, savoury seasoning, a drizzle of olive oil and a pinch of salt and pepper.

• In a large frying pan, heat a drizzle of olive oilover high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.

• Reduce frying pan to medium heat then add half the garlic and cook, until fragrant, 1 minute. • Stir in thickened cream and the reserved pasta water and simmer, until slightly reduced, 2-3 minutes. • Remove pan from heat and stir through cooked gnocchi and basil pesto until combined. Season with salt and pepper.

• While chicken is cooking, cut ciabatta in half lengthways. Toast or grill ciabatta to your liking. • In a medium heatproof bowl, microwave the remaining garlic and a drizzle of olive oil, in 10 second bursts, until fragrant. • To bowl with garlic oil, add snacking tomatoes, chopped parsley and half the balsamic vinaigrette dressing. Season with salt and pepper. Toss to combine.

• In a large bowl, combine spinach & rocket mixand remaining balsamic vinaigrette dressing. • Top ciabatta with tomato mixture then slice in half. • Divide chicken and creamy pesto gnocchi between bowls. Top with Parmesan cheese. • Serve with cherry tomato bruschetta and rocket salad. Top salad with flaked almonds. Enjoy!