We love a good Mozzarella Chicken and Broccoli Gnocchi and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Diced Chicken Thigh
Gnocchi(ContainsCereals containing gluten)
Chicken Stock Powder
Pre-heat your oven to 200°C. Pop the chicken and broccoli on a baking tray and drizzle with oil, the garlic salt and the dried thyme. Season with a pinch of pepper and mix together then spread out in one layer. IMPORTANT: Remember to wash your hands after handling raw meat.
Pop the chicken and broccoli into your oven to roast for 10-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, pop a frying pan on medium heat with a glug of oil and add the gnocchi. Cook for 8-10 mins until browned and crispy. TIP: Do this in batches if necessary.While your gnocchi is cooking, slice the mozzarella into thin slices.
Add the chicken stock powder and water (see ingredients for amount) to the gnocchi once they are golden. Stir together to dissolve the stock powder, then stir in the crème fraiche and onion marmalade. Add your chicken and broccoli to the pan, stir everything together and bubble away for 2 mins.
Preheat your grill to high. Lay the mozzarella slices on top of the gnocchi in your pan. TIP: If your pan isn't ovenproof then transfer the mixture to an ovenproof dish and lay on the mozzarella once it's in there.
Pop the pan or dish under the grill for 5-6 mins or until the mozzarella is browned and bubbly. Serve your gnocchi in bowls. Enjoy!