Chicken pesto gnocchi
Crispy pan-fried gnocchi with chicken, peas and pesto. On the table in 20 minutes.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Potato gnocchi1 kg
- Chicken breast fillets400 g
- Green pesto150 g
- Frozen peas200 g
- Italian hard cheese (parmesan-style)30 g
Also uses from the cupboard: vegetable oil, table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.
Usually contains: Gluten, Milk, Tree nuts.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, including a teaspoon of oil. Children's portions are smaller.
Method
- Slice the chicken into strips. Heat a tablespoon of oil in a large frying pan over a medium-high heat and fry for 7 minutes until golden and cooked through. Set aside.400 g chicken breast fillets
- Add a little more oil and fry the gnocchi straight from the pack in the same pan for 6 minutes, turning, until golden and crisp outside.1 kg potato gnocchi
- Add the frozen peas and 3 tablespoons of water and cook for 2 minutes. Stir in the chicken and the pesto until everything is coated. Top with grated hard cheese if you are using it.150 g green pesto200 g frozen peas30 g italian hard cheese
Do not boil the gnocchi first. Frying them from the pack makes them crisp outside and fluffy inside.
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