Gnocchi al Pesto with Chicken

Ingredients

Quantities are for one portion.

• 10 gparmesan cheese, grated
• 10 gpine nuts, toasted
• 150 gchicken breast, diced
• 15 mlolive oil
• 150 gpotato gnocchi
• salt and pepper to taste
• 50 gcherry tomatoes, halved
• 30 gbasil pesto

Method

1. Heat the olive oil in a pan. Season the diced chicken with salt and pepper, and cook until browned and cooked through.
2. Toss the halved cherry tomatoes into the pan with the chicken for a minute to soften them slightly.
3. Bring a pot of salted water to a boil. Add the gnocchi.
4. Cook the gnocchi until they float to the surface of the water, then drain them, reserving a small splash of the cooking water.
5. Add the cooked gnocchi directly to the pan with the chicken.
6. Remove the pan from the heat. Stir in the basil pesto and the reserved splash of water, tossing until the gnocchi and chicken are coated in the glossy green sauce.
7. Serve the dish topped with toasted pine nuts and grated parmesan.