Butternut Chicken Gnocchi
Servings:
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Ingredients
Instructions
Nutrition
| 260 g | Chicken breast | |
| 1 | Butternut squash | |
| 1 | Lemons | |
| 110 g | Creme fraiche | |
| 50 g | Parmesan | |
| 1 tbsp | Butter | |
| 400 g | Gnocchi | |
| 2 cloves | Garlic | |
| 10 g | Sage | |
| 1 tsp | Onion powder | |
| 1 tsp | Garlic powder | |
| 1 tsp | Nutmeg | |
| 1 tsp | Turmeric | |
| 10 g | Hazelnuts | |
| 1.5 tbsp | Honey | |
| .5 tsp | Celery salt | |
| 1 tbsp | Chicken stock |
- Preheat the oven to 240°C/220°C fan/gas mark 9. Pick the sage leaves and roughly chop (discard the stalks). Cube the butternut squash, removing the skins and seeds, then add to a large lined baking tray. Toss with sage, salt, pepper, and a drizzle of oil, spreading into a single layer. When the oven is hot, roast on the top shelf until soft and golden, 18-20 mins. Turn the tray halfway through.
- Meanwhile, place a large pan over medium-high heat with a drizzle of oil. Combine all the dry seasonings and set aside. Peel and grate the garlic. Once the pan is hot, add the garlic, gnocchi and a generous portion (1-2 tbsp) of cracked black pepper. Cook, shifting regularly, until golden and crispy all over, 8-12 mins. After about 3 minutes, add the cubed chicken to the pan.
- Meanwhile, zest and quarter the lemon. Bash or roughly chop the hazelnuts.
Once everything is cooked, add the butternut, creme fraiche, lemon zest, stock, spice mix and butter to the pan with the gnocchi. Mix well and simmer for 2-3 mins. Add a splash of water to loosen the sauce if necessary. Stir through the honey and season to taste with salt and pepper. - Divide the butternut and sage gnocchi between bowls. Scatter over the cheese and hazelnuts. Serve with lemon wedges alongside for squeezing over.
Fat:
23g
Saturates:
11.3g
Sugars:
10.7g
Protein:
46.9g
Carbs:
88.7g
Fiber:
6.2g
62.2%
Calories
89.6%
Carbs
55.2%
Protein
57.5%
Fat
24.8%
Fiber