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.
Italian-style Chicken Gnocchi with Mediterranean Veg & Sundried Tomato
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.
High protein
8 plants
Low sat fat
Serving size
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
Nutritional Information
Calories: 582
Protein: 47g
Carbs: 61g
Fat: 17g
Italian-style Chicken Gnocchi with Mediterranean Veg & Sundried Tomato
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.
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Cooking Instructions
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
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