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.
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.
Nutrition Info (per serve)
Total fat 22g
–Saturated fat 6g
Dietary fibre 6g
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