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.
Pesto Chicken Gnocchi with Pan-fried Asparagus & Courgette
A bright and delicious pasta packed with the flavours of spring. Think fluffy potato gnocchi. Seasonal asparagus. And free-range British diced chicken breast, flavoured with pesto and yoghurt to make it extra creamy. Don't forget the courgette and spinach to fill your bowl with even more greens.
Ready in 20
High protein
Low sat fat
Serving size
Ingredients
- 80g greek style yoghurt (Milk)
- 300g potato gnocchi (Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 20g baby spinach
- 2 tbsp green pesto (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 20g italian hard cheese (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 1 unwaxed lemon (use half)
- 2 garlic clove
- 130g asparagus
- 1 courgette
- 300g diced British Free Range chicken breast
Nutritional Information
Calories: 634
Protein: 54g
Carbs: 54g
Fat: 22g
Ingredients
- 1 courgette (use half)
- 300g potato gnocchi (use half) (Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 80g greek style yoghurt (use half) (Milk)
- 2 tbsp green pesto (use half) (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 130g asparagus (use half)
- 20g italian hard cheese (use half) (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 2 garlic clove
- 1 unwaxed lemon (use a quarter)
- 20g baby spinach (use half)
- 150g diced British Free Range chicken breast
Nutritional Information
Calories: 640
Protein: 54g
Carbs: 55g
Fat: 23g
Pesto Chicken Gnocchi with Pan-fried Asparagus & Courgette
A bright and delicious pasta packed with the flavours of spring. Think fluffy potato gnocchi. Seasonal asparagus. And free-range British diced chicken breast, flavoured with pesto and yoghurt to make it extra creamy. Don't forget the courgette and spinach to fill your bowl with even more greens.
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Cooking Instructions
Before you start
- Pull out a medium frying pan, a medium non-stick frying pan, a measuring jug, a sieve & a grater
Sizzle the chicken
- Heat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the chicken and cook for 9 mins. Season with salt and pepper
Do the prep
- Meanwhile, dice the courgette into 2cm chunks. Trim and cut the asparagus into thirds, keeping the stalks and tips separate. Finely chop or grate the garlic. Zest the half lemon. Finely grate the cheese
Build the dish
- Add the courgette and asparagus stalks to the chicken and cook for 4 mins, then stir in the garlic and cook for a further minute, until the chicken is cooked through
- Stir in the pesto, asparagus tips and 100ml water (50ml for 1 person) and simmer for 2-3 mins, until reduced slightly
- In the final minute, rinse the spinach, then add to the pan and cook until wilted
Cook the gnocchi
- Heat the medium 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
Finishing touches & 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
- Remove the pan from the heat, then stir in the cooked gnocchi, yoghurt, half the cheese and the juice from the half lemon (or to taste). Taste and season if needed
- Share the chicken gnocchi between bowls. Garnish with the remaining lemon, cut into wedges. Sprinkle with the lemon zest and remaining cheese to finish
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