Chicken gnocchi bake
Serves: 4
Prep time: 5 minsTotal time: 
Photographed by Sainsbury's magazine photographers
Chicken gnocchi bake
Serves: 4
Prep time: 5 minsTotal time: 
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Nutritional information (per serving)
Calories
295Kcal
Fat
9gr
Saturates
3gr
Carbs
31gr
Sugars
2gr
Protein
22gr
Salt
1.3gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 400g fresh potato gnocchi
- 100g tenderstem broccoli, chopped
- 50g Be Good To Yourself green pesto
- 1 x 210g pack Be Good To Yourself roast chicken slices
- 25g Taleggio
- 1 x 120g bag bistro salad leaves
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Cook the gnocchi and broccoli for 3 minutes in a large pan of salted water. Drain and return to the pan.
- Add the pesto and chicken, season, then stir until coated. Spoon into an ovenproof dish, cut the Taleggio into small cubes and scatter over the top. Bake for 15 minutes until the cheese is light golden. Serve immediately with the bistro salad leaves.
