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510 kcal
30 min.
Gnocchi with green pesto, zucchini, chicken, and gorgonzola

Recipe for Gnocchi with green pesto, zucchini, chicken, and gorgonzola

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x portion

NaN g

510 kcal

x g

1 kcal

510.1
Calories
39.1g
Prot.
19.1g
Fat
40.3g
Carbs

Ingredients (servings):

1

Converted ingredients are going to appear on the shopping list

  • Courgette4× slice (120 g)
  • Gnocchi, Italian potato dumplings100 g
  • Chicken breast, without skin100 g
  • Water10× tablespoon (100 ml)
  • Gorgonzola0.5× portion (25 g)
  • Pesto sauce1× tablespoon (20 g)
  • Cream, fresh, single1× tablespoon (15 g)
  • Basil, fresh1× leaf (3 g)
  • Salt4× pinch (2 g)
  • Pepper, black0.5× pinch (0.5 g)
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How to make Gnocchi with green pesto, zucchini, chicken, and gorgonzola

  1. 1. Wash the chicken, pat it dry with a paper towel, and cut it into cubes. Mix they with half of the pesto, making sure they're fully coated. Dice the zucchini.

  2. 2. Sauté the chicken in a pan. Once it’s browned on all sides, add the zucchini and cook for about 3 more minutes.

  3. 3. Then add the gnocchi and water and cream, and cook while stirring for about 2 minutes. Season with salt and pepper to taste.

  4. 4. Transfer the gnocchi to a plate and garnish with small pieces of gorgonzola and fresh basil.

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