Bring a large saucepan of water to the boil (for the gnocchi). Heat a large pan with oil over medium-high heat. Add chicken and cook until sealed. Slice and add onion, mushrooms and crushed garlic. Cook for 5 minutes.
2. Simmer the sauce
Add Philadelphia cheese to melt. Chop and stir in sun-dried tomatoes (see notes) and 1/2 tub water (roughly 1 cup). Simmer uncovered for 5 minutes.
3. Prepare the side salad
Slice tomatoes, capsicum and chives. Layer on a plate (reserve some chives for the gnocchi if you like!). Dress with olive oil and vinegar (optional).
4. Cook the gnocchi
Add gnocchi to the boiling water and cook for 2-3 minutes or until they float to the surface. Drain.
5. Toss gnocchi and sauce
Add spinach to sauce and stir until wilted. Toss in gnocchi and season to taste with salt and pepper.
6. Finish and plate
Serve gnocchi with layered side salad at the table.
Drain, then use a pair of scissors to help chop the sun-dried tomatoes straight in the tub - quick and mess free!
No gluten option - gnocchi is replaced with GF gnocchi
Diced chicken breast fillet , 600g
Brown onion, 1/2 *
Sliced mushrooms, 1 punnet
Garlic, 3 cloves
Philadelphia cheese, 1 tub (140g)
Sun-dried tomatoes, 1 tub
Green capsicum, 1
Chives, 1/3 bunch *
Gnocchi, 1 packet
Baby spinach, 1 bag (60g)
From your pantry
Olive + oil (for cooking), salt, pepper, vinegar (of choice, optional)