Chicken and Ratatouille Gnocchi Bake
Serves
4 - 6
Preparation
25 Minutes
Cooking Time
1 Hour
Ingredients
– 1/4 cup light olive oil
– 500g chicken thigh, cut into 2cm pieces
– 300g eggplant, chopped into 2cm chunks
– 300g zucchini, cut into 1 cm thick slices
– 1 red capsicum, cut into 2 cm pieces
– 1 large onion, finely chopped
– 1 tablespoon minced garlic
– 2 x 400g canned cherry tomatoes
– 2 teaspoons dried oregano
– 1-2 teaspoons brown sugar
– 2 chicken stock cubes, crumbled
– Salt and pepper, to taste
– 1/4 cup chopped fresh basil
– 1 x 500g pkt Grand Italian Pumpkin Gnocchi
– 210g tub fresh bocconcini, drained and cut into 1 cm slices
– 1/2 cup shredded Parmesan
– Basil leaves, for garnish
Method
1. Heat a tablespoon of the oil in a large frying pan and brown the chicken for 6-8 minutes, transfer to a 3 litre rectangular baking dish.
2. Heat another tablespoon of the olive oil over medium heat. Add the eggplant, zucchini and capsicum and cook for 5 minutes or until lightly browned and just soft then add to the baking dish pan.
3. Heat the remaining oil and sauté the onion and garlic for 3-5 minutes add the tomatoes, herbs, sugar, stock cubes and seasonings and simmer for 3 minutes. Stir through the basil.
4. Meanwhile boil the gnocchi as per the pack directions then drain well. Toss the gnocchi through the chicken and vegetables with the tomato sauce. Arrange the sliced bocconcini over the top then scatter over the Parmesan.|
5. Cover and bake at 200°C for 20 minutes, remove the foil and cook another 15 minutes until golden and cooked through. Garnish with basil and serve immediately.
