Baked gnocchi with shredded chicken and creamy Philadelphia pesto
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  • Prep time 15 '
  • Total time 45 '


  • 2 cloves garlic
  • Pinch of salt
  • 2 large bunches freshly picked basil leaves
  • 1 lemon (juice and zest)
  • 50 g toasted pine nuts
  • 50 g grated parmesan cheese
  • 100 ml extra virgin olive oil
  • pepper to taste
  • 600 g fresh potato gnocchi, either ready-made or home made
  • 400 g shredded grilled chicken
  • 150 g Philadelphia Light
  • 25 g grated parmesan


  • Pre heat oven to 200 °C. First, make the pesto by finely chopping the garlic and pureeing using a pinch of salt and the side of your knife. Place the puree into a food blender and add all the basil leaves, lemon zest, juice and toasted pine nuts. Blitz until combined but still with a little texture. Add the grated cheese and gradually pour in the oil whilst stirring. Season with pepper and leave to one side. This will keep an air tight container for up to a week.
  • Next, place a large pan of water on the stove and bring to the boil with a large pinch of salt. Once the water comes to the boil, add the fresh gnocchi and cook for 2 minutes. Drain the gnocchi and pour back into the saucepan.
  • Add in the Philadelphia, shredded chicken and 2-3 heaped tbsp of the fresh pesto to the gnocchi.
  • Pour equal amounts into individual small baking dishes, top off with a final sprinkling of grated parmesan and bake in the pre-heated oven for 15-20 minutes. Once cooked, the top should be golden brown and the edges nicely bubbling.


Nutritional Information

Typical values Per recipe
Energy 13853.0 kj
Energy 3308.0 kcal
Fat 188.4 g
Carb 213.2 g
Protein 190.0 g
Saturated fat 46.0 g
Salt 9.6 g
Dietary fibre 8.4 g
Sugars 11.6 g