Easy Chicken & Veggie Gnocchi Bake
with Cheddar Cheese & Parsley
- Gluten
- Wheat
- Milk
- May contain traces of allergens
- Soy
- Wheat
- Gluten
Gnocchi has to be the cutest pasta around. These little balls sitting in a herby tomato sauce with pops of chicken, celery and carrot are too irresistible to leave alone. We’re gobbling them up this instant!
Ingredients
1 sachet
Garlic & Herb Seasoning
1 sachet
Vegetable Stock Powder
1 packet
Gnocchi
(Contains: Gluten, Wheat; May be present: Soy)
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
300 g
Diced Chicken
1
Celery
1
Carrot
2 packet
Tomato Sugo
(May be present: Wheat, Gluten)
Nutrition Values
Utensils
Cooking Steps
• Preheat the oven to 240°C/220°C fan-forced. Place gnocchi in a baking dish. • Drizzle with olive oil (2 tbs for 2 people / 1/4 cup for 4 people). Season, toss to coat and spread out evenly. • Bake until golden, 15-18 minutes.
• Meanwhile, grate carrot. Finely chop celery. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken, carrot and celery, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add garlic & herb seasoning and cook until fragrant, 1 minute.
• To the pan with chicken and veggies, stir in diced tomatoes with garlic & onion, vegetable stock powder, the brown sugar, butter and a splash of water. • Transfer sauce mixture to the baking dish of gnocchi and stir to combine. • Sprinkle over shredded Cheddar cheese and bake until golden, 8-10 minutes. Little cooks: Kids can help sprinkle the cheese on top. Careful the gnocchi is hot!
• Divide chicken and veggie gnocchi bake between bowls. • Tear over parsley to serve. Enjoy! Little cooks: Add the finishing touch and help tear over the parsley.
