Chicken and Pesto Gnocchi with Green Beans
Ingredients
Serves 4- 500gfresh gnocchi
- 3 tbspolive oil
- 500gboneless skinless chicken thighs, cut into strips
- 250ggreen beans, trimmed and halved
- 250gcherry tomatoes, halved
- 2garlic cloves, sliced
- 4 tbspbasil pesto
- 15 mllemon juice
- 30gParmesan, grated
- 15 gbasil leaves, torn
- fine salt
- black pepper
- Finely grated lemon zest (2 g)
Method
- Cook the green beans in boiling salted water for 3 minutes until just tender, then drain and rinse under cold water so they stay green.
- Heat half a tablespoon of olive oil in a large frying pan over medium-high heat. Season half the chicken and cook for 6–7 minutes, turning, until golden and the centre reaches 75°C for 30 seconds. Lift out and repeat with another half tablespoon of oil and the remaining chicken.
- Add 1 tbsp oil and half the gnocchi in a single layer. Fry for 3 minutes on each side until golden, then lift out. Repeat with the remaining tablespoon of oil and gnocchi. Return all the gnocchi to the pan.
- Add the garlic, tomatoes and green beans and cook for 2 minutes until the tomatoes start to soften. Return the chicken with any juices.
- Take the pan off the heat and stir in the pesto, lemon zest and the measured 15 ml lemon juice with 2 tablespoons of water to loosen. Pesto added over the heat goes dull and oily. Season with pepper, taste for salt, and serve with the Parmesan and basil torn over.
Per serving
- kcal
- 577
- protein
- 34.5g
- fibre
- 4.8g
- carbs
- 50g
- fat
- 25.3g
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