Garlic-Herb Chicken & Gnocchi Traybake
with Pear Salad & Cheddar Cheese
- Gluten
- Wheat
- Sulphites
- Milk
- May contain traces of allergens
- Soy
- Fish
- Cashew
- Sesame
- Wheat
- Gluten
- Almond
- Milk
- Eggs
Soft pillowy bundles of potato gnocchi, smothered in cheese and baked with chicken until deliciously golden and oozy. Now, if that hasn’t got your mouth watering, wait until you pull this dish of bubbling goodness from your oven in just 25 minutes.
Ingredients
1 sachet
Garlic & Herb Seasoning
1 sachet
Vegetable Stock Powder
1 packet
Gnocchi
(Contains: Gluten, Wheat; May be present: Soy)
1 packet
Balsamic & Olive Oil Dressing
(Contains: Sulphites; May be present: Soy, Fish, Cashew, Sesame, Wheat, Gluten, Almond, Milk, Eggs)
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1
Cucumber
1 sachet
Chilli Flakes
300 g
Diced Chicken
1
Pear
1 packet
baby spinach & rocket mix
1 tin
Diced Tomatoes with Garlic & Onion
Not included in your delivery
20 g
butter
(Contains: Milk; )
1 drizzle
olive oil
½ tbs
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • In a baking dish, add gnocchi and olive oil (21/2 tbs for 2 people / 1/3 cup for 4 people). Season, toss to coat and bake until crispy, 10-14 minutes. • Heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook diced chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate.
• When the gnocchi is cooked, add chopped tomatoes, garlic & herb seasoning, vegetable stock powder, a pinch of chilli flakes (if using), chicken, the brown sugar and butter to the baking dish. Season and stir to combine. • Sprinkle over shredded Cheddar cheese and bake until golden, 8-10 minutes.
• While the gnocchi is baking, thinly slice pear and cucumber. • In a medium bowl, add pear, cucumber, spinach & rocket mix and balsamic & olive oil dressing. Season and toss to coat.
• Divide garlic and herb chicken gnocchi traybake between bowls. • Serve with pear salad. Enjoy!
