Chicken & Potato Gnocchi Bake

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Prep 15min

Cook 55min

Serves 4-6

Creamy pesto chicken and potato gnocchi baked with broccoli, sundried tomatoes, goat’s cheese and pine nuts. A comforting, flavour-packed family dinner with minimal prep.

List of Ingredients

800g (1.8 lbs.) skinless, boneless chicken thighs, chopped

4 tsp pesto

1 onion, sliced

350g (12 oz.) frozen broccoli florets, defrosted, excess water removed

500g potato gnocchi

6 sundried tomatoes, chopped

Good handful pine nuts

100g (4 oz.) goats cheese, crumbled

EVOO

s&p

Instructions

Heat oven to gas mark 6, 200°C or 400 °F.

Combine in the tray: chicken, pesto, onion, broccoli, potato gnocchi, and sundried tomatoes.

Add a drizzle olive oil and s&p to season.

Cover with foil and bake for 30 minutes.

Uncover, crank up the temperature to gas mark 8 (230 °C/450 °F) and bake uncovered for a further 25 mins.

Scatter the pine nuts and goats cheese on top and bake for a final 5 minutes until golden.

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