Chicken, tomato and mozzarella gnocchi is a simple dish that gives you the alternative to mashed, boiled or fried potatoes with chicken. Gnocchi are little Italian potato dumplings that cook quickly and will mop up some of the lovely, garlicky, tomato sauce.
Ready in 25 minutes
1. Bring a large pan of salted water to the boil, add the broccoli and cook for 2-3 minutes, until just tender. Remove with a slotted spoon, drain on kitchen paper and set aside. Add the gnocchi to the water and cook according to packet instructions. Drain and set aside.
2. Put a large frying pan over a high heat and add the oil. Season the chicken all over, add to the pan and cook for 2-3 minutes each side, until browned. Reduce the heat to medium, add the onion and garlic to the pan and cook, stirring, for 5 minutes until softened.
3. Preheat the grill to high. Add the tomatoes to the pan, quarter-fill the can with water and swish out into the pan. Simmer for 5 minutes, until reduced slightly and the chicken is cooked through. Stir in the broccoli and gnocchi, season and heat through.
4. Transfer to a shallow ovenproof dish. Scatter with the cheese and pop under the grill for 2-3 minutes, until the cheese begins to melt. Serve with a green salad.
Wine note: This is great with a light, soft, easy-going red, such as Italian Bardolino.
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