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Sorrento Style Gnocchi with Chicken

Sorrento Style Gnocchi with Chicken

with sun dried tomato sauce and mozzarella
4.0(10)
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Get 50% off your first box!
Calories
: 
867 kcal
Protein
: 
67.5g protein
Difficulty
: 
Easy
Allergens:
  • Milk
  • Cereals containing gluten
  • Wheat
  • Mustard
  • Soya
  • May contain traces of allergens
Serving amount

125 grams

Mozzarella

(Contains: Milk)

400 grams

Gnocchi

(Contains: Mustard, Soya, May contain traces of allergens, Cereals containing gluten, Wheat)

50 grams

Grated Cheese

(Contains: Milk)

2 unit(s)

Garlic

1 sachet(s)

Vegetable Stock

1 pack(s)

Chopped Tomato with Onion & Garlic

5 grams

Parsley

320 grams

Irish Chicken Breast

1 sachet(s)

Sun Dried Tomato Paste

Not included in your delivery

½ tsp

Sugar

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Sugar

Energy (kJ)3629 kJ
Energy (kcal)867 kcal
Fat29.5 g
of which saturates15.1 g
Carbohydrate83.8 g
of which sugars12 g
Dietary Fiber7.3 g
Protein67.5 g
Salt5 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 the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Oven dish
•Grater

Cooking steps

Get Prepped
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7. 
  • Peel and grate the garlic (or use a garlic press).
  • Drain and tear the mozzarella.
  • Roughly chop the parsley (stalks and all).
Fry the Gnocchi
2
  • Chop the chicken into 2cm cubes. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
  • Place a pan over medium-high heat with a drizzle of oil.
  • Once hot, add the gnocchi and chicken and cook, shifting regularly, until golden and crispy all over, 8-10 mins. 
  • Add the garlic and fry for 1 min more. Season with salt and pepper. 
Simmer the Sauce
3
  • Pop in the chopped tomatoes, ½ tsp sugar (per 2P), stock and 50ml water (per 2P). Season to taste with salt, pepper and sugar.
  • Cover and cook for 6-8 mins. 
  • Stir through the sun dried tomato paste and mozzarella. Add a splash of water to loosen the sauce if required. 
  • Season to taste with salt, pepper and sugar.
  • Place the gnocchi in an oven dish and top with the cheese. Bake in the oven for 12-15mins, until the cheese is melted. 
Dish Up
4
  • Arrange the gnocchi between plates.
  • Crack a little pepper on top.
  • Finish with a sprinkling of parsley.
Meal right image

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