Chicken & Pumpkin Gnocchi in a pan

Chicken and Pumpkin Gnocchi

Healthy Recipe

Fuel your body with delicious and nutritious recipes designed to support your health goals. We love this Chicken & Pumpkin Gnocchi recipe from the Heart Foundation!

PREP: 5 MINS

COOKING: 12 MINS

INGREDIENTS

  • 350g chicken breast fillet, trimmed of all fat, thinly sliced
  • 500g packet pumpkin gnocchi
  • 2 tablespoons basil pesto dip
  • 375ml can light and creamy evaporated milk
  • 2 cups frozen green peas

METHOD

  1. Heat a lightly oiled, large, deep non-stick frying pan over a medium/high heat. Add chicken in two batches. Stir-fry each batch for about 3 minutes or until lightly browned and just cooked through. Remove from pan. Set aside.
  2. Add gnocchi to same oiled pan. Cook, stirring for about 2 minutes, or until lightly browned.
  3. Stir in pesto dip, evaporated milk and ½ cup water. Bring to the boil. Gently boil, uncovered, for 5 minutes, stirring occasionally.
  4. Stir in peas. Gently boil a further 2 minutes.
  5. Return chicken to pan, stirring to coat in sauce. Reduce heat. Simmer 1-2 minutes, until chicken is hot, and sauce has thickened.
  6. Serve seasoned with freshly ground pepper. Garnish with fresh basil leaves, if desired.

TIPS

Check labels and select gnocchi with lowest sodium per 100g. Swap with potato gnocchi, if preferred. For a change, replace peas with 2 cups of your favourite frozen vegetable mix or 500g chopped broccoli. Great served with a leafy salad!

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