Creamy Chicken & Pesto Gnocchi

Serves 4

Ingredients:

• 500g Potato gnocchi
• 15ml Oil
• 1 Onion, finely chopped
• 1 clove garlic, finely chopped
• 400g Chicken fillet strips
• ½ Punnet cherry tomatoes, sliced in half
• 3 Baby marrows, grated
• 500 ml Cold water
• 1 KNORR Chicken Casserole Dry Cook-in-Sauce
• 15 ml Basil pesto
• Sea Salt and Black Pepper

Method:

1. Fill a pot with 3lt of salted water and bring to the boil
2. When boiling add the potato gnocchi
3. After a few minutes the gnocchi will start to float to the surface of the pot, using a slotted spoon remove the gnocchi from the boiling water and set aside – the gnocchi is now cooked
4. While the gnocchi cooks, prepare the sauce.
5. Heat oil in a pan and fry the onion and garlic until softened
6. Add the chicken fillet strips and fry until well browned on all sides
7. Add the cherry tomatoes and grated baby marrows and fry for a further 3 minutes
8. Add 500ml cold water to the pan and stir in the sachet of KNORR Fresh Ideas Chicken Casserole Cook-in-Sauce
9. Turn down the heat and allow to simmer for 20 minutes stirring occasionally
10. Then stir in the cooked potato gnocchi together with the basil pesto and simmer for a further 5 minutes
11. Season to taste with Sea Salt and Black Pepper