The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Pesto Chicken & Gnocchi Traybake with Courgette
A crowd-pleasing dish that will leave you wishing for seconds. Free-range British diced chicken breast marinated with basil pesto bakes away with vitamin-rich courgettes and juicy plum tomatoes. Fluffy morsels of potato gnocchi to keep it filling. Spinach and pumpkin seeds for that final hit of goodness.
Prep in 10
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 500g potato gnocchi (Rehydrated potatoes (water, potato flakes), potato starch, corn flour, corn starch, salt, rice flour, acidity regulator: lactic acid, preservative: sorbic acid, turmeric.)
- 4 tbsp green pesto (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 2 courgette
- 160g baby spinach
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 1 handful of fresh flat-leaf parsley
- 4 tsp pumpkin seeds
- 600g diced British Free Range chicken breast
- 200g baby tomatoes
Nutritional Information
Calories: 558
Protein: 47g
Carbs: 52g
Fat: 18g
Pesto Chicken & Gnocchi Traybake with Courgette
A crowd-pleasing dish that will leave you wishing for seconds. Free-range British diced chicken breast marinated with basil pesto bakes away with vitamin-rich courgettes and juicy plum tomatoes. Fluffy morsels of potato gnocchi to keep it filling. Spinach and pumpkin seeds for that final hit of goodness.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Boil a kettle. Slice the courgettes into 1cm thick half-moons and place in a large baking dish. Add the chicken to the dish and coat with one-quarter of the pesto. Toss both with 1 tbsp oil and a pinch of sea salt and black pepper. Bake for 10-15 mins, until golden.
- Dissolve the stock cube in a jug with 150ml boiling water.
- Once the chicken is golden, add the whole tomatoes, stock, gnocchi and spinach to the dish. Bake for another 4-6 mins, or until the chicken is cooked through and the gnocchi is soft.
- Meanwhile, roughly chop the pumpkin seeds. Finely chop the parsley. Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear. Cook for longer if necessary.
- Once the chicken is cooked, stir the pumpkin seeds, parsley and remaining pesto into the dish.
- Serve the traybake straight to the table.
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