Chicken and pumpkin gnocchi bake

Pull out this recipe when you need to feed a crowd. The vibrant colours and contrasting textures in this recipe will delight everyone's appetite.

Serves: 4

Time to make: 40 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

1 x 500g packet pumpkin gnocchi
1 red capsicum, roughly chopped
500g cherry tomatoes, halved
120g button mushrooms, halved
3 tablespoons basil pesto
½ cooked chicken, skin removed, meat shredded
500g spinach, washed, roughly chopped
2 tablespoons grated parmesan

Instructions

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1 Preheat oven to 210°C. Lightly spray a large roasting dish with olive oil. Cook gnocchi according to packet instructions. Drain, reserving a little cooking water.

2 Meanwhile, place capsicum, tomato and mushroom in prepared dish, tossing to combine. Lightly spray with olive oil and season with freshly ground black pepper. Bake for 10–15 minutes or until softened.

3 Combine pesto with reserved cooking water to thin out, then add to dish with gnocchi, gently tossing to combine. Add chicken and spinach, gently stirring to combine. Sprinkle with cheese, lightly spray with olive oil and bake for a further 10–15 minutes or until golden. Serve.

Variations

Create this dish using gluten-free pumpkin gnocchi. With the same light and fluffy texture as wheat-based gnocchi, you won’t notice the difference!

Nutrition Info (per serve)

Calories 414 cal

Kilojoules 1732 kJ

Protein 32.4 g

Total fat 12.9 g

Saturated fat 3.2 g

Carbohydrates 34.8 g

Sugar 9.6 g

Dietary fibre 12.5 g

Sodium 880 mg

Calcium 250 mg

Iron 6.8 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.