Ingredients
Serves 1
160g gnocchi
35g pesto
80g frozen spinach
20g parmesan, finely grated
120g cooked chicken breast, shredded
Total time: 15 minutes
Method
Cook the gnocchi in a pan of boiling water for 3-4 minutes then drain, reserving a little of the cooking water.
Place the pesto, spinach and most of the parmesan in a blender along with a splash of the cooking water and blend until smooth. Add the green sauce, gnocchi and chicken back to the pan and heat everything through. Once hot through, top with the remaining parmesan.
This is delicious cold the next day, so make some extra and get ahead on some meal prep.
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