Fall head over heels for this speedy "Marry Me" Chicken Gnocchi! Tender chicken and pillowy gnocchi swim in a rich, creamy sundried tomato sauce, bursting with flavour. The chicken provides a fantastic protein boost, making this a meal that's both satisfying and irresistibly delicious.
grated
from the sundried tomato jar
Finely dice the onion and crush the garlic cloves. Dice the chicken breasts into bite-sized chunks. In a jug, dissolve the chicken stock cube in the boiling water. Slice the sun-dried tomatoes into bite-sized pieces. Roughly chop the fresh basil leaves. Grate the Parmesan cheese.
Pour a tablespoon of oil from the sundried tomato jar into a large lidded pan and set it over a low-medium heat. Add the diced onion and crushed garlic and cook for a few minutes, with the lid off, until softened. Add the chicken and cook for about 10 minutes or until cooked through.
Add the sliced sundried tomatoes to the pan with the cooked chicken, along with the red pesto, dried oregano, dried thyme, and a pinch of salt and black pepper. Stir to combine, then pour in the chicken stock. Stir again and bring the mixture to the boil.
Add the gnocchi to the pan, then pop the lid on and leave to simmer for 5 minutes until the gnocchi is cooked.
Remove the pan from the heat and stir through the single cream and half of the chopped basil.
To serve, divide the chicken gnocchi between bowls and top with the remaining basil and some grated Parmesan, if desired.
For an extra depth of flavour, you can lightly brown the chicken before adding the onions and garlic.
If you prefer a thicker sauce, you can remove a small amount of liquid before adding the cream and mix it with a teaspoon of cornflour, then stir it back into the pan.
This recipe is excellent for meal prepping; simply store individual portions in airtight containers in the fridge for up to 3 days and reheat gently.