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.
Mediterranean Chicken Gnocchi with Roast Courgette & Olives
Free-range British chicken thighs are made even more delicious when marinated with mixed herbs. Golden gnocchi to keep it filling and comforting. Scatter over fresh-cut parsley and olives to complete the dish.
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 40g pitted green olives
- 20g walnuts (Nuts)
- 600g potato gnocchi (Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 1 handful of fresh flat-leaf parsley
- 2 tbsp red pepper tapenade (Sulphites) (Red Peppers, Diced, Rapeseed Oil, Tomato Paste, Aubergines, Salt, Garlic Puree, Onion Granules, Balsamic Vinegar (Sulphites), Ground Oregano, Ground Black Pepper, Acidity regulator: Citric Acid E330.)
- 4 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 2 tsp Italian herbs (Thyme Rubbed, Marjoram Rubbed, Parsley Rubbed, Oregano Rubbed, Sage Rubbed, Basil Rubbed)
- 2 onion
- 2 pepper
- 2 courgette
- 600g British Free Range chicken thighs
Nutritional Information
Calories: 678
Protein: 40g
Carbs: 59g
Fat: 32g
Mediterranean Chicken Gnocchi with Roast Courgette & Olives
Free-range British chicken thighs are made even more delicious when marinated with mixed herbs. Golden gnocchi to keep it filling and comforting. Scatter over fresh-cut parsley and olives to complete the dish.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line 2 large baking trays with parchment paper
- Pull out a large non-stick frying pan & a small bowl
Roast the veg & chicken
- Dice the courgettes and peppers into 2cm chunks. Cut each onion into 8 wedges
- Place the veg onto a lined baking tray. Toss with 1 tbsp oil, half the Italian herbs and a pinch of salt and pepper
- Lay the chicken thighs flat onto the other lined baking tray, drizzle with the remaining Italian herbs, 1 tsp oil and season with salt and pepper. Add both trays to the oven and roast for 16-18 mins, until the veg is golden and the chicken is cooked through
Finish the prep
- Meanwhile, in the small bowl, combine the sundried tomato paste and the red pepper tapenade. Season with salt and pepper
- Roughly chop the olives. Finely chop the parsley
Fry the gnocchi
- Heat the non-stick frying pan with 2 tsp oil on medium heat. Once hot, add the gnocchi and cook for 4-5 mins, tossing regularly, until golden. Remove from the heat. Season with salt
Bring everything together
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Once cooked, shred the chicken using two forks
- Add the roast veg, shredded chicken, sundried tomato mixture, olives and parsley to the gnocchi pan. Toss to coat well. Season to taste
Plate up
- Serve the chicken gnocchi between bowls. Garnish with the walnuts
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