Pesto Gnocchi & Chicken Bake

 500 g Packet of Gnocchi
 500 g Cherry Tomatoes
 4 Zucchini
 1 Precooked Chicken
 5 cups Baby Spinach
 1 Basil Pesto Jar
 3 tbsp Grated Parmesan
1

Chop the zucchini, halve the tomatoes, shred the chicken meat.

2

Preheat oven to 210c. Spray a large roasting pan (25cm x 30cm minimum) with olive oil.

3

Cook gnocchi according to package instructions. Typically ~2min in boiling water until they rise. Drain, reserving some cooking water to thin out the pesto sauce.

4

Toss the tomatoes and zucchini in prepared pan. Spray with oil. Season with pepper. Bake for 10-15 minutes or until softened. Thin out the pesto sauce with the cooking water, add that to pan along with the gnocchi and toss gently.

5

Add chicken and spinach, stir. Sprinkle top with parmesan and spray with oil again. Bake for a further 10-15 minutes or until golden.

6

Serve with crumbed feta cheese.

Ingredients

 500 g Packet of Gnocchi
 500 g Cherry Tomatoes
 4 Zucchini
 1 Precooked Chicken
 5 cups Baby Spinach
 1 Basil Pesto Jar
 3 tbsp Grated Parmesan

Directions

1

Chop the zucchini, halve the tomatoes, shred the chicken meat.

2

Preheat oven to 210c. Spray a large roasting pan (25cm x 30cm minimum) with olive oil.

3

Cook gnocchi according to package instructions. Typically ~2min in boiling water until they rise. Drain, reserving some cooking water to thin out the pesto sauce.

4

Toss the tomatoes and zucchini in prepared pan. Spray with oil. Season with pepper. Bake for 10-15 minutes or until softened. Thin out the pesto sauce with the cooking water, add that to pan along with the gnocchi and toss gently.

5

Add chicken and spinach, stir. Sprinkle top with parmesan and spray with oil again. Bake for a further 10-15 minutes or until golden.

6

Serve with crumbed feta cheese.

Pesto Gnocchi & Chicken Bake