Creamy Gnocchi with Chicken and Pesto

Creamy Gnocchi with Chicken and Pesto

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Cherry tomatoes and basil pesto give this gnocchi a delicious Mediterranean taste. Add this pasta recipe to your weekly meal planner.

  • Recipe serves4
  • Preparation time12 minutes
  • Cooking time40 minutes

Ingredients

  • 500 g potato gnocchi
  • 15 ml oil
  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 400 g chicken fillet strips
  • 3 baby marrows, grated
  • ½ punnet cherry tomatoes, sliced in half
  • 500 ml cold water
  • 1 sachet Knorr Chicken a'la King Cook-in-Sauce
  • 15 ml basil pesto
  • Robertsons Atlantic Sea Salt and Black Pepper

Method

  • Fill a pot with 3lt of salted water and bring to the boil
  • When boiling add the potato gnocchi
  • After a few minutes the gnocchi will start to float to the surface of the pot, using a slotted spoon remove the gnocchi from the boiling water and set aside – the gnocchi is now cooked
  • Heat oil in a pan and fry the onion and garlic until softened
  • Add the chicken fillet strips and fry until well browned on all sides
  • Add the cherry tomatoes and grated baby marrows and fry for a further 3 minutes
  • Add 500ml cold water to the pan and stir in the sachet of Knorr Chicken a'la King Cook-in-Sauce
  • Turn down the heat and allow to simmer for 20 minutes stirring occasionally
  • Then stir in the cooked potato gnocchi together with the basil pesto and simmer for a further 5 minutes
  • Season to taste with Robertson’s Atlantic Sea Salt and Black Pepper
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