This Italian inspired gnocchi dish will leave you feeling satisfyingly full, but not too full as the tomato and other vegetables keep this dish from being heavy.
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Ingredients
- Small head of broccoli, cut into small florets
- 500g pack fresh gnocchi
- 1 tbsp olive oil
- 4 skinless chicken breasts
- 1 small onion, sliced
- 1 garlic clove, crushed
- 400g can chopped tomatoes with herbs
- 150g pack mozzarella, roughly chopped
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Method
- Bring a large pan of salted water to the boil, add the broccoli and cook for 2-3 minutes, until just tender. Remove with a slotted spoon, drain on kitchen paper and set aside. Add the gnocchi to the water and cook according to packet instructions. Drain and set aside.
- Put a large frying pan over a high heat and add the oil. Season the chicken all over, add to the pan and cook for 2-3 minutes each side, until browned. Reduce the heat to medium, add the onion and garlic to the pan and cook, stirring, for 5 minutes until softened.
- Preheat the grill to high. Add the tomatoes to the pan, quarter-fill the can with water and swish out into the pan. Simmer for 5 minutes, until reduced slightly and the chicken is cooked through. Stir in the broccoli and gnocchi, season and heat through.
- Transfer to a shallow ovenproof dish. Scatter with the cheese and pop under the grill for 2-3 minutes, until the cheese begins to melt. Serve with a green salad.
Nutrition
- 511kcals Calories
- 14.4g (6.7g saturated) Fat
- 48.2g Protein
- 47.8g carbs (5.3g sugars) Carbs
- 2.1g Salt
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