RECIPE

Chicken, Spinach and Parmesan Gnocchi Bake

Alt Image
Cook
20 mins
Prep
20 mins
Makes
4 servings
Succulent chicken and spinach combine with gnocchi to make this bake-tastic meal! Coated in a rich creamy sauce and then baked to golden perfection, this hearty dish sings of comfort and deliciousness.

INGREDIENTS

  • 500g gnocchi
  • 4 tbsp olive oil
  • 600g boneless, skinless chicken thighs, diced
  • 500g spinach leaves, washed
  • 500g Dolmio Creamy Tomato Pasta Bake Sauce
  • 100g parmesan, grated
  • Freshly ground black pepper
PRODUCTS USED
Dolmio® Creamy Tomato Pasta Bake image Dolmio® Creamy Tomato Pasta Bake image

Dolmio® Creamy Tomato Pasta Bake

Instructions

  1. 1
    Preheat the oven to gas 6/200c.
  2. 2
    Cook the gnocchi according to the packet instructions and place in a large casserole dish.
  3. 3
    Heat 2 tbsp of the oil in a large frying pan over a medium heat, add the chicken and fry for 7 – 10 minutes until browned and cooked through, stirring throughout. Use a slotted spoon to add the chicken to the casserole dish.
  4. 4
    Next wilt the spinach using 2 tbsp oil and frying over a low heat, in batches, for 1 – 2 minutes, adding to the casserole dish as each panful of spinach reduces down and wilts.
  5. 5
    Add the Dolmio Creamy Tomato Pasta Bake Sauce to the dish, stir well ensuring all the ingredients are well coated, then sprinkle with cheese.
  6. 6
    Top with black pepper and bake for 20 minutes before serving with a side salad if you wish.

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