Creamy Baked Chicken Gnocchi

12 mins Prep
18 mins Cook
4 Serves
  • 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.

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