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Broccoli Gnocchi Alfredo with Irish Chicken

Broccoli Gnocchi Alfredo with Irish Chicken

with baby spinach

4.5(7)

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Calories

:

771 kcal

Protein

:

55.6g protein

Total

:

20 minutes

Difficulty

:

Easy

Quick

Allergens:

Cereals containing gluten
Wheat
Milk
Hazelnuts
Nuts
Mustard
Soya
May contain traces of allergens

A recipe conveniently customised just to your liking.

Ingredients

Serving amount

400 grams

Gnocchi

(Contains: Cereals containing gluten, Wheat May be present: Mustard, Soya)

110 grams

Creme Fraiche

(Contains: Milk)

250 grams

Broccoli

2 unit(s)

Garlic

40 grams

Grated Italian Style Hard Cheese

(Contains: Milk)

120 grams

Baby Spinach

1 sachet(s)

Vegetable Stock

10 grams

Hazelnuts

(Contains: Hazelnuts, Nuts)

1 sachet(s)

Garlic & Herbs

260 grams

Diced Irish Chicken Breast

Not included in your delivery

to taste

Salt

tsp

Pepper

tbsp

Oil

to taste

Water

Nutrition Values

Energy (kJ)3227 kJ

Energy (kcal)771 kcal

Fat26.7 g

of which saturates13.3 g

Carbohydrate76.1 g

of which sugars6.8 g

Dietary Fiber10.1 g

Protein55.6 g

Cholesterol14.4 mg

Salt7.6 g

Trans Fat1.1 g

Potassium496.3 mg

Calcium55.5 mg

Iron1.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Grater

Cooking steps

Get Prepped

1

Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
Peel and grate the garlic (or use a garlic press).
Bash or roughly chop the hazelnuts.

Fry the Gnocchi and Broccoli

2

Place a pan over medium-high heat with a drizzle of oil.
Once hot, add the gnocchi and chicken. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
Cook, shifting regularly, until golden and crispy all over, 8-12 mins.
Add the broccoli and garlic for the final 6-8 mins.

Make the Sauce

3

Reduce the heat to medium-low and add the spinach, stock, creme fraiche, Italian style cheese, garlic herb mix and 100ml water (per 2P).
Season to taste with salt and pepper.

TIP: Add a splash of water to loosen the sauce if needed.

Dish Up

4

Divide the chicken gnocchi between bowls.
Scatter the hazelnuts and remaining cheese over the top.

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