Name: Creamy chicken and tomato gnocchi
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 500 gram packet potato gnocchi; 1 tablespoon vegetable or olive oil; 125 gram cherry tomatoes, halved; 125 gram teardrop tomatoes, halved; 2 cup coarsely shredded cooked chicken; 1/3 cup bought tomato pesto; 1 cup cream; 70 gram baby spinach leaves

Quick, easy, and absoluely delicious – what’s not to love about our creamy chicken and tomato gnocchi! You’ll have dinner ready in less than 30 minutes so this is perfect when you are short on time.

Ingredients

500 gram packet potato gnocchi

1 tablespoon vegetable or olive oil

125 gram cherry tomatoes, halved

125 gram teardrop tomatoes, halved

2 cup coarsely shredded cooked chicken

1/3 cup bought tomato pesto

1 cup cream

70 gram baby spinach leaves

Method

Cook gnocchi, in batches, in a large saucepan of boiling salted water for 2-3 minutes or until they float. Using a large metal slotted spoon, drain gnocchi as each batch cooks.

Heat oil in large frying pan over moderate heat. Add tomato; cook and stir for 4 minutes or until just softened. Add chicken, pesto and cream; cook and gently stir for 2 minutes or until heated.

Add gnocchi and spinach; toss. Serve.

You can use chopped regular tomatoes instead of cherry and teardrop, if you prefer. If you want to make your own gnocchi, use floury potatoes, or even try kumara, ricotta or polenta. Steam, don’t boil, vegies to prevent waterlogging.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

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