Serving size

1 person 2 people 4 people

Ingredients

1 handful of fresh basil
20g italian hard cheese (Eggs, Milk)

(cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
300g potato gnocchi

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

(Chicken Stock Powder(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil), Cornflour)
200ml 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 tbsp sun-dried tomato paste

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
1 garlic clove
1 courgette
1 pepper
1 onion
300g British Free Range chicken thighs

Allergens

Contains: Eggs, Milk

Nutritional Information

Ingredients

150g British Free Range chicken thighs
20g italian hard cheese (use half) (Eggs, Milk)

(cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
1 handful of fresh basil (use half)
300g potato gnocchi (use half)

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

(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
200ml tomato & herb sauce (use half)

(tomato, cooked onion, water, tomato puree, carrots, caramelised onion, olive oil, basil, cornflour, garlic, date syrup, salt, garlic powder, acidity regulator: lactic acid.)
1 tbsp sun-dried tomato paste (use half)

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
1 garlic clove (use half)
1 courgette (use half)
1 pepper (use half)
1 onion (use half)

Allergens

Contains: Eggs, Milk

Nutritional Information

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High protein New 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

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.

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

Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, lay the chicken thighs flat and cook for 8 mins on one side, then flip and cook for a further 9 mins, 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

Meanwhile, thinly slice the onion. Dice the pepper and courgettes into 1cm chunks. Finely chop or grate the garlic
Reheat the frying pan with 1 tbsp oil on medium heat. Once hot, add the onion, 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

Slice the chicken and return to the pan along with the tomato herb sauce, stock powder and 150ml hot water (75ml for 1 person)
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

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