Chicken and pumpkin gnocchi bake
- 1 x 500g packet pumpkin gnocchi
- 1 red capsicum, roughly chopped
- 500g cherry tomatoes, halved
- 120g button mushrooms, halved
- 3 tablespoons basil pesto
- ½ cooked chicken, skin removed, meat shredded
- 500g spinach, washed, roughly chopped
- 2 tablespoons grated parmesan
1 Preheat oven to 210°C. Lightly spray a large roasting dish with olive oil. Cook gnocchi according to packet instructions. Drain, reserving a little cooking water.
2 Meanwhile, place capsicum, tomato and mushroom in prepared dish, tossing to combine. Lightly spray with olive oil and season with freshly ground black pepper. Bake for 10–15 minutes or until softened.
3 Combine pesto with reserved cooking water to thin out, then add to dish with gnocchi, gently tossing to combine. Add chicken and spinach, gently stirring to combine. Sprinkle with cheese, lightly spray with olive oil and bake for a further 10–15 minutes or until golden. Serve.
Create this dish using gluten-free pumpkin gnocchi. With the same light and fluffy texture as wheat-based gnocchi, you won’t notice the difference!
Nutrition Info (per serve)
Total fat 12.9g
–Saturated fat 3.2g
Dietary fibre 12.5g
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