Chicken gnocchi in pesto sauce

By Faeza
16 February 2017



¦ 60g butter

¦ 4 chicken breast fillets, cut into

bite-size pieces

¦ 1 can (400g) cream of chicken soup

¦ 250ml (1 cup) chicken stock

¦ 5ml (1 teaspoon) Italian herbs

¦ salt and freshly ground black pepper to taste

¦ 750ml (3 cups) coarsely chopped fresh spinach

¦ 65ml (¼ cup) store bought basil pesto

Potato gnocchi:

¦ 2 potatoes

¦ 240g (2 cups) cake wheat flour

¦ 1 egg


In a large saucepan, melt butter and fry chicken

pieces until brown. Add chicken soup, stock,

herbs, salt and pepper. Bring to a boil, stirring

occasionally. Stir in gnocchi and spinach and

cook for 10 minutes.

To make potato gnocchi: Bring a large pot of

salted water to a boil. Peel potatoes and add to

pot. Cook until tender but still firm for about

15 minutes. Drain, cool and mash with a fork.

Combine 1 cup of mashed potato, flour and egg

in a bowl. Knead until dough forms a ball. Shape

small portions of the dough into long snakes

on a floured surface and cut into small pieces.

Serve chicken topped with pesto.