Italian-style Chicken Gnocchi with Mediterranean Veg & Sundried Tomato

Serving size

1 person 2 people 4 people

Ingredients

1 handful of fresh basil
2 tbsp sundried tomato paste

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
600g diced British Free Range chicken breast
20g italian hard cheese (Eggs, Milk)

(cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
600g potato gnocchi

(Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
10g chicken stock powder

(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
400g tomato & herb sauce

(tomato, cooked onion, water, tomato puree, carrots, caramelised onion, olive oil, basil, cornflour, garlic, date syrup, salt, garlic powder, acidity regulator: lactic acid.)
1 pepper
3 garlic clove
2 courgette
1 carrot
1 onion

Allergens

Contains: Eggs, Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	89Kcal	582Kcal
	374kJ	2434kJ
Fat	2.7g	17g
of which saturates	0.6g	4.1g
Carbohydrates	9g	61g
of which sugars	2.1g	14g
Protein	7.2g	47g
Salt	0.43g	2.8g
Fibre	1.3g	8.6g

Back

High protein 8 plants Low sat fat

Italian-style Chicken Gnocchi with Mediterranean Veg & Sundried Tomato

Prep time: 20 mins

Total time: 30 mins

Cuisine: Italian

Food group: Poultry

A tasty twist on an Italian classic, using tender British chicken. Create a sauce with garlic, tomato, herbs and peppers. Carrots and courgette bump on the veg. Plump gnocchi soak up all that sauce. Sprinkle over hard Italian cheese and parsley for extra comfort.

Cooking Instructions

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.

Before you start

Pull out a large frying pan, a large non-stick frying pan, a grater & a measuring jug

Get sizzlin'

Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the chicken and cook for 14 mins, stirring occasionally, until golden and cooked through. Season with salt and pepper
Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
Remove the chicken from the pan and set aside

Build the dish

Meanwhile, dice the onion, carrot, pepper and courgettes into 1cm chunks. Finely grate the garlic
Reheat the frying pan with 1 tbsp oil on medium heat. Once hot, add the onion, carrot, pepper and courgette. Season with a good pinch of salt
Cook for 8-10 mins, until softened. Add the garlic and sundried tomato paste and cook for 1 min

Simmer the sauce & fry the gnocchi

Return the chicken to the frying pan, along with the tomato herb sauce, stock powder and 100ml hot water
Bring to a boil and simmer for 4-5 mins, until the sauce has thickened and the veg has softened. Season with salt and pepper
Meanwhile, heat the large non-stick frying pan with 1 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 and pepper

Last bits & plate up

Roughly chop the basil. Finely grate the cheese
Stir the gnocchi, half the basil and half the cheese into the sauce. Add a splash of water if it becomes too thick
Serve the chicken gnocchi into bowls. Sprinkle over the remaining basil and cheese