Chicken and Basil Pesto Gnocchi
with tossed salad and Italian hard cheeseCalories
:
774 kcalProtein
:
56.1g proteinTotal
:
10 minutesDifficulty
:
EasyFamily Friendly
Quick Prep
Super Quick
Allergens:
- Cereals containing gluten
- Wheat
- Milk
- Sulphites
- Barley
- 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)
30 grams
Green Pesto
20 grams
Grated Italian Style Hard Cheese
(Contains: Milk)
120 grams
Peas
110 grams
Creme Fraiche
(Contains: Milk)
40 grams
Salad Leaves
1 sachet(s)
Balsamic Vinegar
(Contains: Sulphites)
2 unit(s)
Garlic
1 sachet(s)
Chicken Stock
(Contains: Barley, Cereals containing gluten, Wheat)
300 grams
Diced Irish Chicken Breast
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3238 kJ
Energy (kcal)774 kcal
Fat26.1 g
of which saturates11.7 g
Carbohydrate79.2 g
of which sugars8.5 g
Dietary Fiber0.6 g
Protein56.1 g
Cholesterol7.2 mg
Salt4.2 g
Trans Fat0.1 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Sieve
•Grater
Cooking Steps
1
- Bring a large pot of salted water to the boil for the gnocchi.
- Peel and grate the garlic (or use a garlic press).
- Place a large pan over medium-high heat with a drizzle of oil.
- Once the pan is hot, add the chicken fry until cooked, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Add the garlic for the final 3-4 mins.
2
- Once the water is boiling, add the gnocchi to the water and bring back to the boil.
- Cook until the gnocchi rise to the surface of the water, 2-3 mins.
- Once cooked, drain in a colander.
- Drizzle with oil and stir through to stop it sticking together.
3
- Add the peas, creme fraiche and stock to the pan and allow to warm through.
- Stir through the gnocchi and pesto. Add a splash of water, if required to loosen the sauce. Season to taste with salt and pepper.
- Just before serving, toss the salad leaves with a dizzle of oil and balsamic vinegar. Season to taste with salt and pepper.
4
- Divide the gnocchi between bowls.
- Scatter over the cheese.
- Serve the tossed salad alongside.
