One Tray Sun-Dried Tomato Pesto Chicken & Gnocchi Tray Bake

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

Peel and chop your red onion[s] into wedges

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

Add your diced chicken to one side of the dish[es] with your cherry tomatoes, onion wedges and a pinch of salt and pepper

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 20 min or until the chicken is cooked through (no pink meat!) and the gnocchi is crispy and golden

Tip: Check your gnocchi after 10 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 the gnocchi and chicken have been cooking for 20 min, boil half a kettle

Mix your chicken stock mix, tomato paste, sun-dried tomato pesto and soft cheese in a jug with 200ml [260ml] [340ml] boiled water – this is your pesto stock

Remove the dish from the oven, then pour over the pesto stock with a small pinch of salt and pepper 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 – this is your sun-dried tomato pesto chicken & gnocchi tray bake