Chicken Gnocchi Traybake

Ingredients

• 2 tbsp olive oil
• 500g boneless, skinless chicken thighs, roughly chopped into chunks
• 500g gnocchi
• 1 red onion, cut into wedges
• 2 tsp minced garlic
• 400mL passata
• 1 tbsp fresh basil, chopped, plus extra to garnish
• 220g tub cherry bocconcini
• 2 cups baby spinach leaves

Method

• Preheat oven to 200°C.
• Heat the oil in an ovenproof pan and brown the chicken.
• Add the gnocchi and cook until it has a bit of colour.
• Add the onion and garlic to the pan, then reduce the heat to medium. Cook for 5 mins, stirring occasionally.
• Add the passata and the basil and stir through.
• Place in the hot oven for 10 mins and then dot the bocconcini balls on the top.
• Bake for a further 10 mins.
• Top with spinach just prior to serving.