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Creamy Veggie Nduja Gnocchi with Irish Chicken

Creamy Veggie Nduja Gnocchi with Irish Chicken

with broccoli and mushrooms
Get 50% off 1st box, 20% off next 4 + Free Peugeot Mills
Get 50% off 1st box, 20% off next 4 + Free Peugeot Mills
Calories
: 
867 kcal
Protein
: 
61.2g protein
Total
: 
10 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Milk
  • Mustard
  • Soya
  • May contain traces of allergens

A recipe conveniently customised just to your liking.

Serving amount

400 grams

Gnocchi

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

250 grams

Broccoli

2 unit(s)

Garlic

110 grams

Creme Fraiche

(Contains: Milk)

1 sachet(s)

Sun Dried Tomato Paste

1 sachet(s)

Vegetable Stock

40 grams

Grated Italian Style Hard Cheese

(Contains: Milk)

1 sachet(s)

Dried Oregano

40 grams

Vegan Nduja

300 grams

Diced Irish Chicken Breast

180 grams

Sliced Mushrooms

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Energy (kJ)3627 kJ
Energy (kcal)867 kcal
Fat33.8 g
of which saturates16.1 g
Carbohydrate78.6 g
of which sugars7.3 g
Dietary Fiber7.2 g
Protein61.2 g
Cholesterol14.4 mg
Salt9.1 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 your delivered box.
•Grater
•Pot with Lid

Cooking Steps

Pan-fry the Gnocchi
1
  • Place a pan over high heat with agenerous  drizzle of oil.
  • Cook the gnocchi, shifting regularly, until golden and crispy all over, 10-12 mins.
  • Add chicken for final 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
Prep the Veg
2
  • 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. 
Simmer the Sauce
3
  • Place a pot over high heat with a drizzle of oil.
  • Once hot, add the mushrooms and broccoli and fry for 3-5 mins.
  • 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 a splash of water to loosen the sauce if necessary. Season to taste with salt and pepper. 

TIP: Add less nduja if cooking for kids.

Finish and Serve
4
  • Divide the crispy gnocchi between bowls.
  • Top with the creamy veg.
  • Sprinkle the Italian hard cheese over the top. 
Meal right image

Explore Similar Recipes

Oregano Recipes
Garlic Recipes
Tomato Recipes
Broccoli Recipes
Chicken Recipes
Italian Style Hard Cheese Recipes
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