Creamy Tomato & Chicken Gnocchi

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

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!

Take your chicken out of the fridge and open the packet to let it breathe before cooking

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

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

Chop the cherry tomatoes in half

Boil half a kettle

When the pan with the vegetable oil is hot, add the diced chicken thigh with the sun-dried tomato paste and cook for 2-3 min or until beginning to brown

Once the other pan is hot, add the gnocchi and season with a pinch of salt

Cook the gnocchi for 4-5 min or until golden and starting to crisp

Tip: Give the gnocchi a shake in the pan once in a while to make sure they are crisping all over!

Wash the spinach, then pat it dry with kitchen paper

Once the chicken has started to brown, remove the pan from the heat, then add the spinach and halved cherry tomatoes with a pinch of salt and black pepper

Return the pan to the heat, then cook for 2-3 min or until the spinach has wilted and chicken is cooked through (no pink meat!)

Note: Please make sure you cook your chicken thoroughly (until piping hot!) as cooking equipment varies

Once the chicken is cooked, add the chicken stock mix and garlic & herb spread to the pan with 50ml [100ml] boiled water

Give everything a good mix up – this is your creamy tomato & chicken sauce

Once golden and crisp, add the gnocchi to the creamy tomato & chicken sauce and stir it all together – this is your creamy tomato & chicken gnocchi

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