All In One Chicken Breast & Gnocchi Cacio E Pepe

Before you begin...

This recipe takes around 5-10 min to prep, so get your oven-proof dish and all your ingredients ready, then wash your fruit and veg

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air

Add a generous drizzle of olive oil to a large oven-proof dish (or two!)

Add your diced chicken breast to one side of the dish[es]

Coat your gnocchi in a little olive oil and add it to the other side of the dish[es]

Put the dish[es] in the oven for an initial 30 min or until the chicken is cooked through (no pink meat!) and the gnocchi is crispy and golden

Tip: Check your gnocchi after 25 min and give it a stir for even crispiness!

Use this time to clear up, set the table, have a cup of tea or simply chill!

Once everything's been cooking for 30 min, boil half a kettle

Cut your tomato[es] in half

Add the tomato halves, cut-side up, to a baking tray with a drizzle of olive oil and season with salt

Drizzle over half your balsamic vinegar (save the rest for later!)

Put the tray in the oven for 12-15 min or until tender – this is your roasted balsamic tomato

Once the gnocchi and chicken are almost done, mix your grated Italian hard cheese and cornflour in a jug

Add 200ml [260ml] [350ml] boiled water, your chicken stock mix, soft cheese and cracked black pepper – this is your cacio e pepe sauce

Wash your salad, then pat it dry with kitchen paper

Remove the gnocchi & chicken from the oven, pour over the cacio e pepe sauce and give everything a good mix up

Return the dish[es] to the oven for 8-10 min further or until the sauce has thickened and the cheese has melted – this is your all in one chicken breast & gnocchi cacio e pepe