Pesto Chicken Gnocchi Bake

Prep time: 10 mins
cook time: 20 mins
Recipe Credit: emma watt

ingredients

• 1kg gnocchi

• 2 x 1/2 tbsp olive oil

• 700g chicken breast

• 1 tsp chicken stock

• 1 red onion, diced

• 2 zucchinis, sliced

• 400g cherry tomatoes, halved

• 120g spinach

• 1 jar bippi classico pesto

• 100g shredded cheese

• salt & pepper to season

METHOD

1. preheat the oven to 200c. cook gnocchi according to packet instructions, drain, rinse, and set aside.

2. to cook the chicken, season with some salt, pepper, and stock powder. cook in the frying pan with olive oil until golden and just cooked through. slice up into bite sized chunks.

3. in a large pot, add the oil and onion, frying for a few minutes until golden. add in the zucchinis and fry for another few minutes. now pour in the bippi classico pesto, cherry tomatoes, spinach, chicken and gnocchi. give everything a good mix and cook for a few minutes until spinach has wilted.

4. transfer to a baking dish, sprinkle over the shredded cheese and pop in the over for 10 minutes or until cheese is melted and golden.