Creamy Sun-Dried Tomato Pesto & Chicken Thigh Gnocchi

Before you begin...

Get all your ingredients and equipment ready and skim through these steps then wash your fruit and veg

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add your diced chicken and cook for an initial 5-6 min or until lightly browned

(Doubled your protein? Use 2 pans!)

Heat a separate, large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a medium-high heat

Once hot, add your gnocchi and cook for 8-9 min or until beginning to crisp

Tip: Don't stir too often as this will prevent the gnocchi from crisping

Chop your cherry tomatoes in half

Peel and slice your shallot[s] finely

Wash your spinach and pat it dry with kitchen paper

Add the chopped cherry tomatoes and sliced shallot to the pan with the chicken

Cook for 2-3 min or until the tomatoes have started to soften

Once the tomatoes have started to soften, remove the pan from the heat and add the spinach with your sun-dried tomato pesto, roasted garlic paste and chicken stock mix

Return the pan to the heat, stir it all together and cook for 2-3 min or until the spinach has wilted

Once wilted, add the crème fraîche with a splash of cold water and cook for a final 1-2 min or until the chicken is cooked through (no pink meat!) – this is your creamy sun-dried tomato pesto sauce

Once crisp, transfer the crispy gnocchi to the creamy sun-dried tomato pesto sauce

Stir it all together – this is your creamy sun-dried tomato pesto & chicken gnocchi

Tip: Add a splash of water if your sauce is looking a little dry!