Creamy Chicken Pesto Gnocchi

A speedy one-pan dinner where seasoned chicken breasts are paired with pillowy gnocchi in a rich pesto cream sauce with zucchini and semi-dried tomatoes.

Ingredients

• 2 boneless skinless chicken breasts, halved horizontally
• 1 tsp dried thyme
• 1 tsp sweet paprika
• 1 tsp sea salt flakes
• 1/2 tsp freshly cracked black pepper
• 2 tbsp olive oil
• 1 tsp freshly minced garlic
• 2 large zucchini (courgettes), finely sliced
• 80 g semi-dried tomatoes
• 300 ml thickened cream
• 100 g freshly grated parmesan
• 500 g fresh gnocchi
• 2 tbsp pesto
• Basil sprigs for serving

Method

1. Pound the chicken to an even thickness, then season with thyme, paprika, salt, and pepper.
2. Heat oil in a large frying pan over medium-high heat. Cook the chicken for 8-10 minutes, turning once, until cooked through. Remove and set aside.
3. Deglaze the pan with a splash of water, then cook the garlic for 30 seconds.
4. Add the zucchini and cook for 2 minutes until just softened.
5. Stir in the semi-dried tomatoes, cream, and parmesan. Bring to a gentle simmer and add the gnocchi.
6. Cover and cook for 2-5 minutes until the gnocchi is tender.
7. Stir through the pesto, season to taste, then top with sliced chicken, fresh basil, and extra parmesan.

Tips

• Use fresh refrigerated gnocchi for the quickest cook time (2-5 minutes).
• Keep the heat at medium-high to avoid burning the spice coating on the chicken.
• If the sauce gets too thick, add a splash of water and cover the pan briefly.
• Leftovers keep in the fridge for up to 3 days and reheat well in the microwave.