Chicken, Tomato & Gnocchi Skillet

Ingredients

• 85g plain leftover cooked chicken from Dinner 1, shredded
• 1¼ potatoes gnocchi
• 1 tbsp olive or rapeseed oil
• 1 onion, finely diced
• 1 carrot, grated
• 1 pepper, finely diced
• 1 garlic clove, crushed
• 1 tbsp tomato purée
• ½ x 160g tin chopped tomatoes
• 40ml water
• 60g frozen peas
• 1 tsp dried oregano or basil
• Optional: 100g spinach or broccoli, finely chopped

Method

1. Heat the oil in a large pan. Add onion, carrot and pepper. Cook for 6–8 minutes until soft.
2. Add garlic, tomato purée and oregano or basil. Stir for 30 seconds.
3. Add chopped tomatoes and water. Simmer for 8–10 minutes until the sauce thickens slightly.
4. Add frozen peas, optional spinach/broccoli and the leftover chicken. Cook for 4–5 minutes, until the chicken is steaming hot throughout and the peas are fully cooked.
5. Meanwhile, cook the gnocchi according to the packet. Usually it takes 2–3 minutes in boiling water and floats when ready.
6. Stir cooked gnocchi through the sauce. Add a splash of water if needed to loosen.
7. Remove babies portion before adding adult salt, chilli or cheese. Cut gnocchi small, shred chicken finely and squash peas.
8. Adults can add black pepper, chilli, salt or a little cheese at the table.