Finely chop the brown onion. Finely chop the garlic (or use a garlic press). • Cut chicken breast into 2cm chunks.

In a large frying pan, heat a drizzle of olive oil over a high heat. Add the chicken, onion and cook, tossing occasionally, until browned and cooked through, 5-6 minutes. • Reduce heat to medium, then add the garlic and cook until fragrant, 1 minute. Add the sliced mushrooms and butter and cook until browned and softened, 5-6 minutes.

While the mushrooms are cooking, heat a large frying pan over a medium-high heat with a generous drizzle of olive oil. When the oil is hot, add 1/2 the gnocchi in a single layer and fry, tossing occasionally, until golden, 6-8 minutes. Season with a pinch of salt and pepper. Repeat with the remaining gnocchi. TIP: Add more olive oil if the gnocchi is sticking to the pan. TIP: No need to boil the gnocchi before frying!

Return the pan containing the mushrooms to a low heat and stir in the basil pesto and grated Parmesan cheese. Once heated through, add the baby spinach leaves and gnocchi to the pan and stir to combine. Season to taste with salt and pepper.

Thinly slice the green pear (see ingredients list). In a medium bowl, combine the balsamic vinegar and olive oil (2 tsp for 2 people / 1 tbs for 4 people). Add the rocket leaves and pear to the bowl with the dressing and toss to coat.

Divide the pesto, chicken, mushroom & Parmesan gnocchi between bowls. Serve with the rocket & pear salad.