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Chicken, tomato and mozzarella gnocchi

Published: 31 May 05
Updated: 18 Mar 24

This Italian inspired gnocchi dish will leave you feeling satisfyingly full, but not too full as the tomato and other vegetables keep this dish from being heavy.

Easy
June 2005

Test kitchen approved

Serves 4
Ready in 25 minutes

This Italian inspired gnocchi dish will leave you feeling satisfyingly full, but not too full as the tomato and other vegetables keep this dish from being heavy.

Nutrition: per serving

Calories: 511kcals
Fat: 14.4g (6.7g saturated)
Protein: 48.2g
Carbohydrates: 47.8g carbs (5.3g sugars)
Salt: 2.1g

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Ingredients

Small head of broccoli, cut into small florets
500g pack fresh gnocchi
1 tbsp olive oil
4 skinless chicken breasts
1 small onion, sliced
1 garlic clove, crushed
400g can chopped tomatoes with herbs
150g pack mozzarella, roughly chopped

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Method

Bring a large pan of salted water to the boil, add the broccoli and cook for 2-3 minutes, until just tender. Remove with a slotted spoon, drain on kitchen paper and set aside. Add the gnocchi to the water and cook according to packet instructions. Drain and set aside.
Put a large frying pan over a high heat and add the oil. Season the chicken all over, add to the pan and cook for 2-3 minutes each side, until browned. Reduce the heat to medium, add the onion and garlic to the pan and cook, stirring, for 5 minutes until softened.
Preheat the grill to high. Add the tomatoes to the pan, quarter-fill the can with water and swish out into the pan. Simmer for 5 minutes, until reduced slightly and the chicken is cooked through. Stir in the broccoli and gnocchi, season and heat through.

Transfer to a shallow ovenproof dish. Scatter with the cheese and pop under the grill for 2-3 minutes, until the cheese begins to melt. Serve with a green salad.