Cheesy Italian Herb Chicken and Gnocchi

Ingredients

• 4 chicken fillets
• Sea salt and freshly ground black pepper (for seasoning the chicken)
• 2 tbsp Italian herb seasoning
• 2-3 tbsp olive oil
• 1 carrot (finely diced)
• 1 celery stick (finely diced)
• 1 x 360g jar Ballymaloe 100 Recipe Sauce
• 1 x 500g packet gnocchi
• 1 ball mozzarella

Method

1. Dice the carrot and celery.
2. Season the chicken fillets well on both sides with salt and pepper, then sprinkle over the Italian herb seasoning to lightly coat both sides.
3. Heat 2 tbsp of olive oil in a wide, shallow ovenproof casserole (or large pan) over a medium heat. Add the chicken and cook for about 5 minutes per side, until nicely browned. Transfer to a plate.
4. If the pan looks dry, add a little more olive oil. Add the carrot and celery, cover, and cook for 8–10 minutes until softened.
5. Stir in the Ballymaloe 100 Recipe Sauce. Add a splash of water to the empty jar and swish it around to catch all the sauce still clinging to the sides, then add that to the pan too.
6. Return the chicken to the pan, nestling it into the sauce. Cover and simmer for 10–15 minutes, until the chicken is cooked through (75°C at the thickest part).
7. Meanwhile, cook the gnocchi according to the packet instructions. Drain well.
8. Stir the gnocchi through the sauce. Taste and season to taste if needed.
9. Preheat the oven/grill. Tear the mozzarella over the top and place in the oven/grill for 5 minutes, until the cheese has melted.

To serve, divide the gnocchi among four wide, shallow bowls with one chicken fillet per portion. Grate some Parmesan cheese over each bowl, then serve with warm crusty bread or garlic bread on the side.