Creamy Baked Chicken Gnocchi

Name: Creamy Baked Chicken Gnocchi
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 4
Cuisine: Italian Comfort
Ingredients: 500g Lilydale Free Range chicken breast, cut into big pieces; Large pinch of salt and pepper; 1 leek, thinly sliced (white part only); 4 garlic cloves, minced; 1 tsp dried oregano; Â½ tsp red chilli flakes; 400g cooked gnocchi; 1 cup chopped Tuscan kale leaves; 12 basil leaves, and extra to garnish; 600g pasta sauce; 1â3 cup fresh cream; 1 Tbsp balsamic vinegar; Â½ cup shaved parmesan and extra, to serve; 3 Tbsps oil

12 mins Prep

18 mins Cook

4 Serves

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500g Lilydale Free Range chicken breast, cut into big pieces
Large pinch of salt and pepper
1 leek, thinly sliced (white part only)
4 garlic cloves, minced
1 tsp dried oregano
½ tsp red chilli flakes
400g cooked gnocchi
1 cup chopped Tuscan kale leaves
12 basil leaves, and extra to garnish
600g pasta sauce
1⁄3 cup fresh cream
1 Tbsp balsamic vinegar
½ cup shaved parmesan and extra, to serve
3 Tbsps oil

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1. Preheat oven to 200°C / 180°C fan-forced.

2. Mix chicken breast, salt and pepper. Heat 2 tablespoons oil in a large, oven-proof, chef’s pan. Add chicken and sear on high heat for 6-8 minutes until golden and just cooked. Remove from heat and set aside.

3. Add a tablespoon of oil to the same pan on medium. Add leek, garlic. Saute and cook for a few minutes until leek is caramelized. Add oregano, chilli and gnocchi. Toss and cook for a few minutes until gnocchi starts to brown.

4. Add Tuscan kale, basil and pasta sauce. Mix well and cook for a minute.

5. Add fresh cream and balsamic. Mix well. Top with parmesan and bake in the preheated oven for 8-10 minutes until the cheese has melted.

6. Remove from oven. Top with extra cheese and basil leaves. Serve hot.