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.
Tuscan-style Chicken Gnocchi with Courgette & Sundried Tomato Sauce
Gnocchi, starring juicy British free-range chicken thighs, vibrant courgettes and red peppers with a tangy sundried tomato sauce. Garlic herb paste brings quick flavour. Swirl in a handful of spinach for extra greens. Finish with hard Italian cheese. Buon appetito!
High protein
5 plants
Low sat fat
Family classics
Serving size
Ingredients
- 1 unwaxed lemon
- 600g potato gnocchi (Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 20g italian hard cheese (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 80g baby spinach
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 4 garlic clove
- 1 courgette
- 2 pepper
- 2 onion
- 2 tbsp garlic, basil and parsley paste (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 4 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 600g British Free Range chicken thighs
Nutritional Information
Calories: 697
Protein: 43g
Carbs: 63g
Fat: 32g
Tuscan-style Chicken Gnocchi with Courgette & Sundried Tomato Sauce
Gnocchi, starring juicy British free-range chicken thighs, vibrant courgettes and red peppers with a tangy sundried tomato sauce. Garlic herb paste brings quick flavour. Swirl in a handful of spinach for extra greens. Finish with hard Italian cheese. Buon appetito!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a large baking tray with parchment paper
- Pull out a large frying pan, a medium non-stick frying pan, a large bowl, a grater, a measuring jug & a sieve
Get the chicken on
- Finely chop or grate the garlic. Zest and halve the lemon
- In the large bowl, mix together the garlic, lemon zest and 1 tsp oil. Add the chicken and toss to coat
- Lay the chicken thighs flat onto the lined baking tray and season with salt and pepper
- Roast for 16 mins, until cooked through
Simmer the sauce
- Finely slice the onions. Thinly slice the peppers. Dice the courgette into 1cm chunks
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the onion, pepper and courgette and cook for 6-8 mins, stirring occasionally, until softened. Season with salt and pepper
- Add the garlic herb paste and sundried tomato paste. Cook for 1 min
- Stir in the cashew cream, stock powder and 150ml water. Bring to a boil and simmer for 5 mins, until the sauce has thickened
Cook the gnocchi
- Meanwhile, heat the medium non-stick frying pan with 2 tsp oil on medium-high heat. Once hot, add the gnocchi and cook for 4-5 mins, tossing regularly, until golden brown. Season with salt
Last bits
- Rinse the spinach, then add to the courgette pan and simmer for 1 min, until wilted
- Add a splash of water if it becomes too dry. Squeeze in the lemon juice to taste. Season to taste with salt and pepper
Plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Thinly slice the chicken. Finely grate the cheese
- Stir the cooked gnocchi and chicken into the sauce
- Serve the chicken gnocchi into bowls. Sprinkle over the grated cheese
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