Chicken and Pesto Gnocchi

This is a really delicious and healthy twist on the the Body Coach’s recipe, which is equally delicious but this version is a little lower in fats.


2 chicken breasts
Salt and pepper
2 tsps dried oregano
2 tsps dried basil

For the pesto:
6 big handfuls spinach
Extra virgin olive oil (EVOO)
4 cloves of garlic
100g almonds
Juice and zest of 1 lemon
1 fresh chilli
Parmesan cheese

For the gnocchi
1 pack ready made gnocchi
Marinated artichokes (jar or tin)
Pitted black olives
Rocket salad

Season your chicken breasts and rub with a little EVOO, sprinkle over your dried herbs and bake in the oven for 30 minutes or until cooked through.  Allow to rest, slice and set to once side.

In your Nutribullet, pop your spinach, lemon juice and zest, garlic, almonds, chilli (seeds out if you don’t like the heat) and a little EVOO.  Give it a quick blitz, add some grated parmesan and a little more EVOO and blitz again to the desired consistency.  I like my pesto quite oily, but that’s personal choice.  Set to one side.

Bring a large pan of salted water to the boil and cook your gnocchi as per your packet instructions.  Drain and pop back in the pan.  Pour over your pesto and stir through, add in the olives and artichokes to warm through.  Add a little more grated parmesan for a creamy texture.

Serve up the gnocchi, sprinkle some crushed walnuts over the top, top with your sliced chicken breast and a big handful of rocket salad.  I added another squeeze of lemon juice and some olive oil to taste.  Delicious.

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