Chicken Parm Gnocchi

1 - Boil

Fill the kettle with water and put it on to boil - this will be for the gnocchi later.

2 - Heat

Heat 2 tbsp of olive oil in a large oven-proof frying pan over a medium-high heat. Cut 4 chicken thighs into bite-sized pieces, then season them liberally all over with salt and pepper. Remember to wash your hands after handling raw meat!

3 - Cook the chicken

‍Pop the chicken into the pan and sear on all sides for 4-5 minutes, until golden brown and no longer opaque. Remove and set aside on a plate.

4 - Prep the veg

‍Halve, peel and slice 1 red onion. Peel and slice 2 cloves of garlic.

5 - Cook the veg

Add the remaining 2 tbsp of olive oil to the pan. Once hot, add the onions, garlic and 0.5 tsp of chilli flakes. Cook for 4-5 minutes, stirring frequently until the onions are soft and translucent.

6 - Get the tomatoes in

Once the onion and garlic are ready, tip in 400g of tinned tomatoes and 0.5 tsp of sugar. Stir to combine.

7 - Simmer down

Simmer for 7-8 minutes until reduced by half. Preheat the grill to high. Get on with the rest of the dish in the next steps while you wait.

8 - Cook the gnocchi

‍Add 500g of gnocchi to a large mixing bowl. Cover with boiling water from the kettle, set aside and allow to soften for 5 minutes.

9 - Add the gnocchi

Once the sauce has been reduced by half, transfer the gnocchi to the pan with a slotted spoon. Add the chicken back in and stir it all to coat. Taste and adjust the seasoning.

10 - Get cheesy

Rip small chunks from 150g of mozzarella and arrange them on top of the gnocchi. Scatter over 20g of breadcrumbs and finely grate over 20g of cheese.

11 - Grill

‍Pop the pan under the grill for 6-8 minutes, until the cheese has melted and the breadcrumbs start to turn golden.1

2 - Serve

Tear over 15g of parsley to garnish. Take the pan to the table and serve.