Empty My Fridge
Baked Gnocchi with Chicken
Ingredientes
- Chicken breast · chopped2
- Olive oil1 colher de sopa
- Salt¼ colher de chá
- Black pepper · ground¼ colher de chá
- Orégano · dried½ colher de chá
- Spinach60 g
- Chicken stock120 ml
- Pack fresh gnocchi500 g
- Bell pepper · roasted, sliced8 colheres de sopa + 1
- Creme de leite60 ml
- Tomate · paste1 colher de sopa
- Mozzarella cheese150 g
- Basil · roughly
- Bread
Modo de preparo
- 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.
Resumido do vídeo de Kitchen Sanctuary. Assista para ver os detalhes.
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