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.
Serving size
Ingredients
Ingredients
-
0g 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.)
- 300g British Free Range chicken thighs
- 1 onion
- 1 pepper
- 1 courgette
- 1 garlic clove
-
1 tbsp sun-dried tomato paste(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
-
10g chicken stock powder(Chicken Stock Powder(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil), Cornflour)
-
300g potato gnocchi(Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
-
20g italian hard cheese (Eggs, Milk)(cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 1 handful of fresh basil
Allergens
Contains:
Eggs, Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 93Kcal | 708Kcal |
| 391kJ | 2964kJ | |
| Fat | 4.3g | 33g |
| of which saturates | 1.2g | 8.8g |
| Carbohydrates | 8g | 63g |
| of which sugars | 1.9g | 14g |
| Protein | 5.6g | 43g |
| Salt | 0.41g | 3.1g |
| Fibre | 1.3g | 9.7g |
Ingredients
Ingredients
-
0g 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.)
-
10g chicken stock powder(Chicken Stock Powder(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil), Cornflour)
- 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.)
-
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
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 94Kcal | 718Kcal |
| 393kJ | 3004kJ | |
| Fat | 4.3g | 33g |
| of which saturates | 1.1g | 8.8g |
| Carbohydrates | 8g | 64g |
| of which sugars | 1.9g | 15g |
| Protein | 5.7g | 43g |
| Salt | 0.5g | 3.8g |
| Fibre | 1.5g | 11g |
High protein
New
8 plants
Low sat fat
Italian-style Chicken Gnocchi with Mediterranean Veg & Sundried Tomato
Nothing beats a bowlful of pillowy golden gnocchi. Here' you'll serve it with tender British free-range chicken, pan-fried till golden and then simmered in a vibrant sundried tomato sauce - with plenty of pepper and courgette for that Mediterranean flavour. A generous sprinkle of cheese and fresh basil complete the dish.
Cooking Instructions
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 tsp olive 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
Build the dish
- Meanwhile, thinly slice the onion. Dice the pepper and courgette into 1cm chunks. Finely chop or grate the garlic
- Reheat the frying pan with 1 tbsp olive 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
Simmer the sauce & fry the gnocchi
- Slice the chicken and return to the pan along with the half pack of 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 olive 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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