A very simple, tasty and versatile dish
This is a great dish to either prepare in advance or cook mid-week. The ingredients can be tweaked to use up whatever vegetables you have in the fridge and to hand.
Servings
3-4
Prep time:
5min
Cook time:
35min
Difficulty:
Easy
Ingredients
- 500g potato gnocchi
- 400g diced chicken thigh
- 300g cherry tomatoes
- 75g pitted black olives
- 2 bell peppers
- 2 rosemary sprigs
- 2tbsp olive oil
- 1 onion
- 1 can chopped tomatoes (400g)
- salt and pepper to taste
- parmesan cheese to garnish (optional)
This is a simple recipe, and can easily be prepared in advance. We used peppers and tomatoes as the vegetables in this dish, but you can also use courgettes, aubergine etc. We also used diced chicken thigh - but similarly you can substitute this for diced chicken breast- just make sure you adjust the cooking time accordingly.
If you don't have fresh rosemary to hand, use dried rosemary instead. Other herbs, such as thyme, would also work well.
Step by Step Instructions
Step 1
First, cook the gnocchi according to pack conditions.
Step 2
While the gnocchi is cooking, prepare the vegetables: dice the onion, halve the cherry tomatoes, and roughly chop the peppers into bite-size pieces.
Step 3
Once the gnocchi is cooked, drain and set aside.
Wipe clean the pan with a paper towel, then put back on the hob, and heat the olive oil on medium heat. Next, add the onions and cook for 5 minutes, stirring occasionally.
Step 4
Add the chicken pieces, and cook for 5 minutes, turning occasionally to ensure even cooking.
Step 5
Next, add the vegetables and olives, and chopped tomatoes. Add salt and pepper to taste, alongside the rosemary. Mix everything, and cook for a further 20 minutes.
Step 6
Finally, add the gnocchi to the pan to re-heat. Mix everything and cook for a further 3 minutes.
Step 7
The dish is now ready to serve: remove the rosemary sprigs and plate up. Grate some parmesan if using. Enjoy!
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