Quick Chicken & Pistachio Gnocchi
Creamy and delicious, this easy chicken gnocchi dish is studded with crunchy pieces of pistachio.
Ingredients
2 tbsp oil
500g Waitoa chicken breast, diced
400g cauliflower, cut into florets
2 cloves garlic, crushed
½ tsp salt
120g baby spinach leaves
¼ cup grated Mainland Parmesan cheese
4 tbsp sour cream
1 lemon, juiced
Black pepper, to taste
For the gnocchi
70g FreshLife pistachios, roughly chopped
500g Diamond gnocchi
50g butter
2 tbsp water
To serve
¼ cup grated Mainland Parmesan cheese
1-2 handfuls of rocket leaves
Method
Heat the oil in a deep frying pan to a high heat and add the chicken, cauliflower, garlic, and salt. Cook for about 8 minutes, tossing frequently, until the chicken is cooked through. Remove from the heat and add the baby spinach, ¼ cup Parmesan, sour cream, and lemon juice. Stir gently and season to taste with black pepper and extra salt if required.
At the same time the chicken is cooking, heat a second frying pan on medium and add the gnocchi. Cook for about 4 minutes without stirring until browned on one side, then mix in the butter and chopped pistachios and cook for another 3 minutes until the pistachios are lightly browned.
Tip the gnocchi and pistachios into the pan with the chicken. Add 2 tablespoons of water to loosen it and mix gently. Serve with extra grated Parmesan and rocket on top.
