Recipe may contain gluten, peanuts, tree nuts, milk and fish.
Add some leftover barbecue chicken to this pesto gnocchi pasta and dinner is ready in no time.
80ml (1/3 cup) extra virgin olive oil
1 leek, trimmed, thinly sliced
3 garlic cloves, finely chopped
320g pkt Mix-a-Mato Tomatoes, larger ones halved
2 zucchini, sliced
Pinch of dried chilli flakes (optional)
500g pkt vegan potato gnocchi
200g pkt vegan basil pesto
1 barbecue chicken
Fresh basil leaves, to serve
5 Method Steps
Step 1Heat a chargrill pan on high heat. Lightly brush the corn with some of the oil. Grill the corn, turning often, for 10 minutes or until charred. Set aside for 3 minutes to cool slightly. Use a sharp knife to cut down the length of the cob close to the core to remove the kernels.
Step 2Meanwhile, heat 1 tablespoon remaining oil in a large non-stick frying pan over high heat. Add the leek and garlic. Cook, stirring often, for 2 minutes or until the leek has softened slightly. Add the remaining oil, tomato, zucchini and chilli, if using. Reduce heat to medium and cook, stirring occasionally, for 10 minutes or until the tomato has collapsed. Season well.
Step 3While the sauce is simmering, cook the gnocchi in a large saucepan of boiling water following packet directions (see tip). Drain and return gnocchi to the pan.
Step 4Remove skin from a barbecue chicken. Take all flesh off the bones. Shred flesh then stir through the finished pesto gnocchi. (If chicken is fridge cold, firstly warm in a 180C/160C fan forced oven for 15 minutes.)
Step 5Add the tomato mixture, pesto and chicken to the gnocchi. Gently toss to combine then serve topped with fresh basil.
Keep the water for the gnocchi at a light boil, if you can. A gentler cooking process will only add an extra 30 seconds or so and is less likely to break up the gnocchi.