Pesto gnocchi and chicken bake

Author: Megan Cameron-Lee

Photographer: Mark O'Meara

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This dish not only looks good but tastes great while delivering 4 of your 5-plus-a-day.

Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

500g packet gnocchi
1 red capsicum, chopped
500g punnet cherry tomatoes, halved
4 courgettezucchiniXszucchini, summer squashX, chopped
¼ cup basil pesto
½ cooked chicken, skin removed, meat shredded
12 cups baby spinach
2 tablespoons grated parmesan

Instructions

1 Preheat oven to 210°C. Spray a large roasting pan with olive oil.

2 In a large pot of boiling water, place gnocchi and cook according to packet instructions. Drain, reserving some cooking water.

3 On prepared pan, toss capsicum, tomatoes and courgettes and spray with oil. Season with pepper. Place in oven and bake for 10–15 minutes, or until softened.

4 To thin pesto out, combine with reserved cooking water, then add to pan with gnocchi, tossing gently.

5 Add chicken and spinach and stir. Sprinkle with parmesan and spray with oil. Bake for a further 10–15 minutes or until golden.

Variations

Make it gluten free: Use gluten-free pasta instead of gnocchi and check pesto is gluten free.

HFG tip

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Nutrition Info (per serve)

Calories 538cal

Kilojoules 2250kJ

Protein 31g

Total fat 22g

–Saturated fat 6g

Carbohydrates 50g

–Sugars 6g

Dietary fibre 6g

Sodium 340mg

Calcium 140mg

Iron 4.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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