Pesto gnocchi and chicken bake
- 500g packet gnocchi
- 1 red capsicum, chopped
- 500g punnet cherry tomatoes, halved
- 4 courgetteszucchini, summer squashX, chopped
- ¼ cup basil pesto
- ½ cooked chicken, skin removed, meat shredded
- 12 cups baby spinach
- 2 tablespoons grated parmesan
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.
Nutrition Info (per serve)
Total fat 22g
Saturated fat 6g
Dietary fibre 6g
Make it gluten free: Use gluten-free pasta instead of gnocchi and check pesto is gluten free.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
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