Red Pesto Chicken Gnocchi with Olives & Rocket Salad

Serving size

1 person 2 people 4 people

Ingredients

100g Tomatoes Baby Seasonal Mix
2 garlic clove
1 pepper
1 onion
300g potato gnocchi

(Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
2 tsp smoked paprika & oregano blend

(smoked paprika, oregano)
2 tbsp tomato purée
2 tbsp red pesto

(Rapeseed Oil, Tomato Puree, Diced Tomatoes, Water, Salt (Anti caking agent), Olive Oil, Spirit Vinegar, Garlic, Paprika Flakes, Red chillies, Ground Cumin, Ground Coriander, Rubbed Parsley, Rubbed Oregano, Ground black pepper, Smoked Paprika, Rose Petals, Citric Acid, Ground Caraway seed, Ground White Pepper)
20g rocket
300g diced British Free Range chicken breast
2 tsp maple syrup

(maple syrup(100%))
30g Pitted Kalamata Olives

(Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	98Kcal	636Kcal
	412kJ	2662kJ
Fat	3.5g	23g
of which saturates	0.6g	3.9g
Carbohydrates	10g	62g
of which sugars	2.3g	15g
Protein	7.3g	47g
Salt	0.32g	2.0g
Fibre	1.2g	8.0g

Ingredients

100g Tomatoes Baby Seasonal Mix (use half)
30g Pitted Kalamata Olives (use half)

(Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
2 tsp maple syrup (use half)

(maple syrup(100%))
150g diced British Free Range chicken breast
2 garlic clove
1 onion (use half)
2 tbsp red pesto (use half)

(Rapeseed Oil, Tomato Puree, Diced Tomatoes, Water, Salt (Anti caking agent), Olive Oil, Spirit Vinegar, Garlic, Paprika Flakes, Red chillies, Ground Cumin, Ground Coriander, Rubbed Parsley, Rubbed Oregano, Ground black pepper, Smoked Paprika, Rose Petals, Citric Acid, Ground Caraway seed, Ground White Pepper)
300g potato gnocchi (use half)

(Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
1 pepper (use half)
2 tsp smoked paprika & oregano blend (use half)

(smoked paprika, oregano)
2 tbsp tomato purée (use half)
20g rocket (use half)

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	104Kcal	686Kcal
	437kJ	2870kJ
Fat	4.2g	28g
of which saturates	0.7g	4.7g
Carbohydrates	10g	63g
of which sugars	2.3g	15g
Protein	7.3g	48g
Salt	0.31g	2.0g
Fibre	1.2g	8.1g

Back

High protein 6 plants Low sat fat

Red Pesto Chicken Gnocchi with Olives & Rocket Salad

Prep time: 15 mins

Total time: 30 mins

Cuisine: Italian

Food group: Poultry

Creamy, smoky and simply sensational. Sizzle free-range British chicken breast till tender and juicy. Add smoked paprika and tangy olives for instant flavour. Stir through golden potato gnocchi. Rocket for peppery freshness.

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 non-stick frying pan & a measuring jug

Get started

Finely dice the onion. Dice the pepper into 1cm chunks. Finely chop or crush the garlic. Halve the tomatoes
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. Season with a pinch of salt. Remove the gnocchi from the pan and set aside

Build the dish

Reheat the frying pan with 1 tsp olive oil on medium-high heat. Once hot, add the chicken and cook for 6 mins, until golden. Season with salt and pepper
Add the onion and pepper and cook for another 6 mins, until the veg has softened. Season with salt and pepper
Stir in the tomatoes, garlic, paprika & oregano blend and tomato puree. Cook for 2 mins

Simmer the sauce

Roughly chop the olives
Stir the red pesto, maple syrup, olives and 150ml water (75ml for 1 person) into the chicken pan. Bring to the boil and simmer for 3-4 mins, until the sauce is thickened and the chicken is cooked through

Finish & plate up

Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
Stir the gnocchi into the sauce and toss to coat. Add a splash of water if needed. Season to taste
Share the gnocchi between bowls. Top with the rocket, sprinkled with a pinch of salt and drizzled with 1 tsp olive oil