This recipe is from one of the Body Coach Lean in 15 cookbooks which I thought I’d try recently as I haven’t cooked with gnocchi much and it sounded refreshing. There is a recipe to make the pesto yourself but I’ll be honest I bought in a jar of pesto to use as it was more convenient for me, but I’ve included that recipe below if you want to make it from scratch.

Recipe for 2 people. Cooking time approx. 15 minutes.

Ingredients:

• 2 x skinless chicken breast
• Coconut or olive oil
• Pack of fresh gnocchi
• 100g sun-dried tomatoes, drained and roughly chopped
• 60g of artichoke hearts (Asda do these in a jar), drained and roughly chopped
• 2 handfuls of rocket per person roughly chopped
• 2-3 tbsp green pesto

For the pesto:

• 2 handfuls of basil leaves, finely chopped
• 2 cloves garlic, finely chopped
• 4 tbsp crème fraiche
• 2 tsp finely grated lemon zest
• 1 red chilli, finely chopped

Method:

1. Placing the chicken between cling film and using a rolling pin as a mallet, lightly beat the chicken until slightly thinned to an even thickness.
2. Melt the oil in a hot griddle pan and cook the chicken for 6 -8 minutes on each side, until cooked through. When the chicken is all cooked, set aside.
3. Meanwhile, cook the gnocchi according to packet instructions.
4. Make the pesto by placing all the ingredients in a small food processor and blitzing until fairly smooth. Season and set aside.
5. Shred the cooked chicken. Place the tomatoes, artichokes, rocket and gnocchi in a bowl and pour over the pesto and toss to mix well. Top the gnocchi mixture with the shredded chicken.
6. Eat immediately or at room temperature.

This is a really simple and refreshing dish great for spring/summer but filling enough to enjoy any time really.

Please, please, please do share your comments with me on this recipe, I hope I have inspired you to give it a go! If you make this dish, let me know and share your photos to be in with a chance of featuring on my blog/social media!

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Happy munching 

Jen

@jensfoodblog

#jensfoodblog

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