Creamy Tomato Chicken Gnocchi

Want a zero effort tomato sauce that you can rustle up in under 20 minutes and that’s full of flavour? Then keep on reading!!

This dish is pact full of flavour and requires zero cooking skills! It’s so simple to make, I’m sure it’ll be a dish you cook again and again.

You can make this vegan by omitting the chicken and Parmesan.

Ingredients:

• 500g fresh gnocchi
• 225g chicken breast, cut into chunks
• 450g vine tomatoes, cut into quarters 
• Red wine vinegar
• Chilli flakes
• 8 garlic cloves 
• Salt & pepper
• 150g spinach 
• 30g basil
• Walnuts
• Olive oil
• Parmesan 

Heat a pan on a medium heat, add some olive oil and once hot, add your chicken. Season with salt and pepper. Once cooked, put in a bowl and set aside.

In the same pan, add some more olive oil and add the tomatoes. Cover and leave to cook on a low heat until softened. Once soft, get masher and mash them until they are smooth (they’ll still be the odd chunk of tomato and that’s ok, we’re going for a rustic tomato sauce). Add a splash of red wine vinegar, crush 6 garlic cloves in, add chilli flakes to taste sad season with salt & pepper. Stir then add the spinach and chicken. Mix well.

Add the gnocchi to a pan of boiling water and cook. They’re done once they float to the top. Add a ladle of the gnocchi water to the sauce and stir. This will thicken it up.

To make the pesto, add the basil to a food processor or mini mixer, add 2 garlic cloves, a splash of red wine vinegar, olive oil, Parmesan, salt & pepper and a handful of walnuts. Blitz it all up and add more olive oil if needed. 

Serve the gnocchi dish, sprinkle with Parmesan and add a spoonful (or more!) of the pesto on top.

Voilà!! Your meal is ready to serve, bon appétit!