Gnocchi and Chicken Bake with Kale Pesto
Gnocchi and Chicken Bake with Kale Pesto



  • For the Pesto
  • 65g chopped kale
  • 100g spinach
  • 1 chopped garlic clove
  • 1 lemon, zest and juice
  • ½ bunch of basil
  • 15g pine nuts
  • 1 tbsp grated parmesan
  • 25ml olive oil
  • For the Chicken Bake
  • 250g shredded cooked chicken
  • 200g peas
  • 50g crème fraîche
  • 300ml veg stock
  • 300g gnocchi
  • Cook the kale and spinach in boiling water for 3 mins, then drain and squeeze out the excess water. Tip them into a food processor with the other pesto ingredients, season well and blitz until smooth.
  • Tip the pesto into a pan with the chicken, crème fraîche, peas and stock, and bring to a simmer. Add the gnocchi and cook for 4 mins, then scatter with basil and some more parmesan to serve. Delicious!
10 mins
4 serving

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