*Mediterranean Gnocchi*
Serves 4 A simple and quick supper dish that is all in one pan and incorporated all the lovely flavours of the Mediterranean. Nonstick low fat olive oil cooking spray 1 red onion, peeled and cut into thin wedges 1 medium courgette, cut into half moons (1/2 inch thick) (zucchini) 1 bell pepper, trimmed, seeded and cut into strips 1 large tomato, cut into thin wedges 1 chicken breast, cut into chunks 400g fresh gnocchi (I used spinach) (1 generous pound) 1 TBS basil pesto 1 TBS cream 1 TBS lemon juice freshly ground black pepper a handful of oil cured black olives, torn Feta cheese to scatter over the finished dish Put a large pot of lightly salted water for the gnocchi on to boil. Heat a large skillet over medium heat. Spray with the cooking spray. Add the chicken breast and brown all over. Scoop out when the chicken is cooked through. Add the onion, courgette and bell pepper. Cook, stirring frequently until the vegs are crispy tender. Add the tomatoes, cook for a few minutes longer. Return the chicken to the pan along with the basil pesto, cream and lemon juice. Keep warm. Cook the gnocchi according to package directions. Drain well and then gently fold into the mixture in the skillet. Season with ground black pepper, scatter the olives and feta over top and serve immediately. |
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