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.
Red Pesto Chicken Gnocchi with Olives & Rocket Salad
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.
High protein
Low sat fat
Serving size
Ingredients
- 30g pitted green olives (Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 300g diced British Free Range chicken breast
- 20g rocket
- 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)
- 2 tbsp tomato purée
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 300g potato gnocchi (Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 1 onion
- 110g baby tomatoes
- 1 pepper
- 2 garlic clove
Nutritional Information
Calories: 605
Protein: 47g
Carbs: 60g
Fat: 20g
Ingredients
- 30g pitted green olives (use half) (Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 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)
- 110g baby tomatoes (use half)
- 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)
Nutritional Information
Calories: 611
Protein: 48g
Carbs: 60g
Fat: 20g
Red Pesto Chicken Gnocchi with Olives & Rocket Salad
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.
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Cooking Instructions
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 2 tsp 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 2 tsp oil on medium-high heat. Once hot, add the chicken and cook for 6 mins, until golden. Season with salt and pepper
- Lower the heat and add the onion and pepper. 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, until the chicken is cooked through
Simmer the sauce
- Roughly chop the olives
- Stir the red pesto, olives and 150ml water (75ml for 1 person) into the chicken pan. Bring to the boil and simmer for 3-4 mins, until thickened
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 chicken gnocchi into the sauce and toss to coat. Add a splash of water if needed. Season to taste
- Share the gnocchi between bowls. Finish with the rocket, with a pinch of salt and 1 tsp olive oil drizzled on top
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