Uploaded January 2026 | Updated September 2026, 2 weeks ago
Baked gnocchi with chicken in a rich red pesto sauce with tender chicken and topped with bubbling cheese. Ready in under 30 mins!
Ingredients
2 large chicken breasts (350g/12.3oz), chopped into small, bitesize pieces
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon black pepper
½ teaspoon dried oregano
60 g (2 packed cups) baby spinach
120 ml (1/2 cup) hot chicken stock
500 g (17.6oz) pack fresh gnocchi (if using frozen, defrost before using)
8 tablespoons (140g/5oz) roasted red pepper pesto* See Tip
1 red bell pepper deseeded and sliced
60 ml (1/4 cup) double (heavy) cream
1 tablespoon tomato puree paste
150 g (5.3 oz) mozzarella ball torn into small pieces
To Serve
Handful fresh basil leaves roughly torn
Freshly ground black pepper
Chunks of crusty bread for dunking
Instructions
✅Preheat the oven to 200C/400F (fan).
✅Place the chicken breast pieces in a medium baking dish (approx. 30cm (11.8”) x 20cm(7.8”)). Drizzle on the oil and sprinkle on the salt, pepper and oregano. Toss together to coat the chicken evenly.
✅Place in the oven to bake for 10 minutes.
✅After 10 minutes remove the dish from the oven. Add in the spinach, then pour over the hot chicken stock. Add the gnocchi, red pepper pesto, bell pepper, cream and tomato puree. Stir everything together to combine.
✅Dot the torn mozzarella amongst the chicken and gnocchi pieces.
✅Place back in the oven for a further 15 minutes until the chicken is cooked through and the sauce is bubbling.
✅Serve topped with basil leaves and a sprinkling of black pepper, alongside some crusty bread.
Baked gnocchi with chicken in a rich red pesto sauce with tender chicken and topped with bubbling cheese. Ready in under 30 mins!
Ingredients
2 large chicken breasts (350g/12.3oz), chopped into small, bitesize pieces
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon black pepper
½ teaspoon dried oregano
60 g (2 packed cups) baby spinach
120 ml (1/2 cup) hot chicken stock
500 g (17.6oz) pack fresh gnocchi (if using frozen, defrost before using)
8 tablespoons (140g/5oz) roasted red pepper pesto* See Tip
1 red bell pepper deseeded and sliced
60 ml (1/4 cup) double (heavy) cream
1 tablespoon tomato puree paste
150 g (5.3 oz) mozzarella ball torn into small pieces
To Serve
Handful fresh basil leaves roughly torn
Freshly ground black pepper
Chunks of crusty bread for dunking
Instructions
✅Preheat the oven to 200C/400F (fan).
✅Place the chicken breast pieces in a medium baking dish (approx. 30cm (11.8”) x 20cm(7.8”)). Drizzle on the oil and sprinkle on the salt, pepper and oregano. Toss together to coat the chicken evenly.
✅Place in the oven to bake for 10 minutes.
✅After 10 minutes remove the dish from the oven. Add in the spinach, then pour over the hot chicken stock. Add the gnocchi, red pepper pesto, bell pepper, cream and tomato puree. Stir everything together to combine.
✅Dot the torn mozzarella amongst the chicken and gnocchi pieces.
✅Place back in the oven for a further 15 minutes until the chicken is cooked through and the sauce is bubbling.
✅Serve topped with basil leaves and a sprinkling of black pepper, alongside some crusty bread.
