Chargrilled Pesto Chicken With Creamy Kale Gnocchi
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2 servings
Added 2024-08-13
Updated 2024-10-09
Ingredients
2
People
| 320g | Mini chicken fillets |
| 5tbsp | Pesto of choice |
| 2tbsp | Oregano |
| 2-3tbsp | Extra virgin olive oil |
| 500g | Gnocchi |
| 1 | Garlic clove, grated |
| 100g | Curly kale, washed |
| Splashes of water | |
| 1/2 | Chicken stock melt |
| 3-5tbsp | Double cream |
| Squeeze lemon juice | |
| Sea salt, to taste | |
| Black pepper, to taste | |
| Fresh basil and slices of spring onion to finish |
Instructions
Cooking mode
- trim the chicken into little strips, coat with 3tbsp of the pesto, 1tsp oregano and a drizzle of the olive oil.
- Spread out on some tin foil and pop under the grill for approx. 8mins, or until cooked through and lightly charred.
- meanwhile, boil the gnocchi until it floats (approx. 2mins), drain, then chuck into a non stick (!) pan.
- Add a drizzle of olive oil and fry to crisp up the exterior a little.
- after a couple mins, add the garlic and kale.
- Cook for a min or so to soften, then add the stock, cream and as much water as you like to get saucy consistency.
- add the lemon and fold in (the now grilled) chicken.
- Taste, season and finish with basil and spring onion before serving.
Remarks
Add some chili powder or flakes for a nice bite!