with Balsamic Pear Salad & Cheddar Cheese
Soft pillowy bundles of potato gnocchi and chicken bites, smothered in cheese and baked until deliciously golden and oozy. Now, if that hasn’t got your mouth watering, wait until you pull this dish of bubbling goodness from your oven in just 25 minutes.
Allergens
Utensils
Tags
Olive oil
Gnocchi
1 packet
Diced Chicken
1 packet
Garlic & Herb Seasoning
1 sachet
Vegetable stock powder
1 sachet
Chilli flakes
pinch
Brown sugar
0.5 tbs
Butter
20 g
Pear
1
Cucumber
1
Spinach & rocket mix
1 packet
Balsamic & Olive Oil Dressing
1 packet
Chopped tomatoes
1 tin
Shredded Cheddar Cheese
1 packet
• Preheat oven to 240°C/220°C fan-forced. • In a baking dish, add gnocchi and olive oil (21/2 tbs for 2 people / 1/3 cup for 4 people). Season, toss to coat and bake until crispy, 10-14 minutes. • Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook diced chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate.
• When the gnocchi is cooked, add cooked chicken, crushed & sieved tomatoes, garlic & herb seasoning, vegetable stock powder, a pinch of chilli flakes (if using), the brown sugar and butter to the baking dish. Season and stir to combine. • Sprinkle over shredded Cheddar cheese and bake until golden, 8-10 minutes.
• While the gnocchi is baking, thinly slice pear and cucumber. • In a medium bowl, add pear, cucumber, spinach & rocket mix and balsamic & olive oil dressing. Season and toss to coat.
• Divide garlic and herb chicken gnocchi bake between bowls. • Serve with pear salad. Enjoy!
3919
kJ
Energy (kJ)
29.8
g
Fat
15.5
g
of which saturates
109.4
g
Carbohydrate
21.8
g
of which sugars
59.4
g
Protein
3088
mg
Sodium
with Pineapple Upside-Down Cake for Dessert
