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Chicken gnocchi bake


Serves: 4
timePrep time: 5 mins
timeTotal time:
Chicken gnocchi bake
Photographed by Sainsbury's magazine photographers

Serves: 4
timePrep time: 5 mins
timeTotal time:

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Nutritional information (per serving)
Calories
295Kcal
Fat
9gr
Saturates
3gr
Carbs
31gr
Sugars
2gr
Protein
22gr
Salt
1.3gr

Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes
Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

  • 400g fresh potato gnocchi
  • 100g tenderstem broccoli, chopped
  • 50g Be Good To Yourself green pesto
  • 1 x 210g pack Be Good To Yourself roast chicken slices
  • 25g Taleggio
  • 1 x 120g bag bistro salad leaves

Step by step

  1. Preheat the oven to 200°C, fan 180°C, gas 6. Cook the gnocchi and broccoli for 3 minutes in a large pan of salted water. Drain and return to the pan.
  2. Add the pesto and chicken, season, then stir until coated. Spoon into an ovenproof dish, cut the Taleggio into small cubes and scatter over the top. Bake for 15 minutes until the cheese is light golden. Serve immediately with the bistro salad leaves.

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