Creamy Pesto-Chicken-and-Bacon Gnocchi
with Baby Tomatoes and Chives- Wheat
- Milk
- Milk
- May contain traces of allergens
- Soy
- Sulphites
- Crustaceans
- Egg
- Fish
- Gluten
- Mustard
- Tree nuts
- Peanuts
- Sesame
Ingredients: Gnocchi (wheat) (mashed potatoes (water, potato flakes, turmeric), durum wheat semolina, canola oil, salt) • Chicken breasts • Baby tomato • Yellow onion • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Basil pesto (milk) (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) • All-purpose flour (wheat) • Chives.
Ingredients
350 g
Gnocchi
(Contains: Wheat May be present: Milk)
100 g
Bacon Strips
113 g
Baby Tomatoes
1 unit(s)
Yellow Onion
7 g
Chives
56 mL
Cream
(Contains: Milk)
¼ cup
Basil Pesto
(Contains: Milk May be present: Soy, Sulphites)
1 tbsp
All-Purpose Flour
(Contains: Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
2 unit(s)
Chicken Breasts
Not included in your delivery
¼ cup
Milk*
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, wash and dry all produce. Preheat oven to 450°F.
- Peel, then cut onion into 1/4-inch pieces.
- Carefully prick tomatoes with a fork.
- Thinly slice chives.
- Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the middle of the oven for 16-18 min, until golden and cooked through.**
- On a separate cutting board, cut bacon into 1/2-inch pieces. (TIP: Use kitchen scissors to cut bacon.)
- Heat a large non-stick pan over medium.
- When hot, add bacon. (NOTE: For 4 servings, cook bacon in batches.) Cook for 5-8 min, flipping occasionally, until crispy.**
- Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside.
- Discard all but 1 tbsp bacon fat from the pan.
- To the pan with bacon fat, add gnocchi. Cook for 7-8 min, turning gnocchi often, until golden. (TIP: Don't crowd the pan; cook gnocchi in 2 batches for 4 servings, using bacon fat for the first batch and 1 tbsp oil for the second batch.)
- Transfer gnocchi to a plate.
- Reduce heat to medium-low.
- To the same pan, add 1/2 tbsp (1 tbsp) oil, then onions and tomatoes. Cook for 2-3 min, stirring occasionally, until veggies begin to soften. Season with salt and pepper.
- Sprinkle flour over top. Cook for 1 min, stirring often.
- Add cream and 1/4 cup (1/2 cup) milk. Bring up to a simmer.
- Once simmering, reduce heat to medium-low. Cook for 1-2 min, stirring often, until thickens slightly.
- Remove from heat, then stir in half the pesto.
- Add gnocchi, then stir to combine.
- Divide gnocchi between bowls.
- Thinly slice chicken. Top bowls with chicken.
- Drizzle remaining pesto over top, then sprinkle with bacon and chives.
If you've opted to add chicken breast, pat dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the middle of the oven for 16-18 min, until golden and cooked through.**
Thinly slice chicken. Top bowls with chicken.
