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Creamy Broccoli Gnocchi with Irish Chicken

Creamy Broccoli Gnocchi with Irish Chicken

with mushroom sauce

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Get 50% off your first box!

Calories

:

848 kcal

Protein

:

54.5g protein

Total

:

10 minutes

Difficulty

:

Easy

Super Quick

Family Friendly

Allergens:

Cereals containing gluten
Wheat
Milk
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)

250 grams

Broccoli

150 grams

Mushrooms

2 unit(s)

Garlic

110 grams

Creme Fraiche

(Contains: Milk)

1 sachet(s)

Sun Dried Tomato Paste

2 sachet(s)

Vegetable Stock

40 grams

Grated Italian Style Hard Cheese

(Contains: Milk)

1 sachet(s)

Dried Oregano

40 grams

Vegan Nduja

260 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)3548 kJ

Energy (kcal)848 kcal

Fat34 g

of which saturates16.3 g

Carbohydrate77.5 g

of which sugars6.7 g

Dietary Fiber11.1 g

Protein54.5 g

Cholesterol14.4 mg

Salt8.9 g

Trans Fat1.1 g

Potassium496.3 mg

Calcium47.5 mg

Iron1.3 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

•Pot with Lid

Cooking steps

Pan-fry the Gnocchi

1

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

Prep the Veg

2

Roughly chop the mushrooms.
Peel and grate the garlic (or use a garlic press).
Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
Place a pot over high heat with a drizzle of oil.
Once hot, add the mushrooms and broccoli and fry for 3-5 mins.

Simmer the Sauce

3

Add the vegan nduja, garlic, creme fraiche, sundried tomato paste, oregano, stock and 100ml water (per 2P).
Cover and cook until the veg is tender, 2-3 mins.
Add the veg to the the gnocchi.
Add a splash of water to loosen the sauce if necessary. Season to taste with salt and pepper.

Finish and Serve

4

Divide the creamy gnocchi between bowls.
Top with the roast chicken.
Sprinkle the Italian hard cheese over the top.

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Explore Similar Recipes

Oregano Recipes

Broccoli Recipes

Chicken Recipes

Italian Style Hard Cheese Recipes

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