Golden and crispy on the outside, fluffy on the inside, these tasty little gnocchi pillows are a dream! Paired with tender chicken, aromatic garlic, and fresh parsley, this dish is a high-protein delight that will make your taste buds sing. Get ready for an irresistible meal!
for serving
Finely dice the onion. Dice the chicken breast into chunks. Crush the garlic cloves and finely chop the fresh parsley.
Preheat your air fryer to 180°C. Tip the gnocchi into the air fryer with 1 tablespoon of extra virgin olive oil. Cook for around 15 minutes until golden and crispy.
While the gnocchi cooks, heat a large frying pan with another 1 tablespoon of extra virgin olive oil. Add the diced onion with a pinch of salt and cook for a few minutes until softened. Add the diced chicken and crushed garlic, then cook for about 10 minutes until the chicken is cooked through and tender.
Add the garlic Italian seasoning, dried mixed herbs, sun-dried tomatoes, and light soft cheese to the frying pan along with 3 tablespoons of water. Mix everything together for a few minutes until the sauce is well combined and creamy.
Stir the crispy gnocchi into the pan with the sauce. Add the grated cheddar and mozzarella mix, and a small handful of the chopped parsley.
Season the dish to taste with salt and black pepper. Divide the creamy garlic and herb chicken gnocchi between bowls and top with more fresh parsley and grated Parmesan.
For an extra burst of flavour, marinate the chicken in a little garlic and herb seasoning for 15 minutes before cooking.
If you don't have an air fryer, you can roast the gnocchi in the oven at 200°C (180°C fan) for 20-25 minutes, tossing halfway, until golden and crispy.
To make this dish vegetarian, simply swap the chicken for a can of drained cannellini beans or chickpeas, adding them to the pan with the onions.