Creamy Baked Pesto Chicken Gnocchi
I couldn’t possibly do this 100 days without a baked gnocchi recipe could I? I’ve got 2 brand new ones coming up but today we’re throwing it back to my FAVOURITE ever - just look at the sizzle
Ingredients
Directions
- 1
Add your chicken and onions to a large baking dish, then drizzle over your oil before adding in your garlic granules, oregano, and a good pinch of salt and pepper. Give it a mix then bake at 190c for 10 mins.
- 2
After 10 minutes add in your gnocchi, spray with a little olive oil spray and mix together, then pop back into the oven for another 10 minutes.
- 3
While it’s in the oven, add your cornflour to a jug and pour in just enough of the milk to make a smooth paste in a small bowl. Add in your cream cheese, mix well then pour in the remaining milk, along with your pesto, 40g of your parmesan and a hefty pinch of salt and pepper.
- 4
Stir until you have a super smooth sauce, then pour over the gnocchi/chicken mix, top with your remaining parmesan then bake for a further 15 minutes until golden, bubbling and delicious.
