Empty My Fridge
Baked Gnocchi with Chicken
Ingredients
- Chicken breast · chopped2
- Olive oil1 tbsp
- Salt¼ tsp
- Black pepper · ground¼ tsp
- Oregano · dried½ tsp
- Spinach60 g
- Chicken stock120 ml
- Pack fresh gnocchi500 g
- Bell pepper · roasted, sliced8 tbsp + 1
- Cream60 ml
- Tomato · paste1 tbsp
- Mozzarella cheese150 g
- Basil · roughly
- Bread
Instructions
- Preheat the oven to 200°C/400°F (fan).
- Put the chicken pieces in a medium baking dish (about 30 x 20 cm). Drizzle with the oil, sprinkle with the salt, pepper and oregano, and toss to coat.
- Bake the chicken for 10 minutes.
- Take the dish out. Add the spinach, pour over the hot chicken stock, then add the gnocchi, roasted red pepper pesto, bell pepper, cream and tomato purée. Stir to combine.
- Dot the torn mozzarella among the chicken and gnocchi.
- Bake for a further 15 minutes, until the chicken is cooked through and the sauce is bubbling.
- Top with basil and black pepper, and serve with crusty bread.
Summarized from Kitchen Sanctuary's video. Watch it for the details.
More recipes with
CheeseTomatoCreamBell pepperChicken breastBreadMozzarella cheeseSpinach
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.