The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 1 handful of fresh basil
- 1 unwaxed lemon
- 240g green beans
-
1 tsp dried oregano
- 100g Tomatoes Baby Seasonal Mix
- 2 onion
-
600g potato gnocchi
-
30g yellow pea crumb
-
20g extra mature cheddar cheese (Milk)
-
200g passata
- 3 garlic clove
- 600g diced British Free Range chicken breast
-
80g Soft Cheese (Milk)
Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 101Kcal | 561Kcal |
| 423kJ | 2348kJ | |
| Fat | 2.3g | 13g |
| of which saturates | 1.0g | 5.6g |
| Carbohydrates | 11g | 62g |
| of which sugars | 2.0g | 11g |
| Protein | 8.7g | 48g |
| Salt | 0.31g | 1.7g |
| Fibre | 1.5g | 8.4g |
Chicken & Tomato Gnocchi Traybake with Lemon Green Beans & Cheddar
Nothing beats a traybake on busy weeknights. Ours stars tender free-range British chicken breast and golden gnocchi. They join sweet tomatoes and swirls of creamy soft cheese. Sprinkle with heaps of grated cheddar and you're ready to bake. Dish up with vibrant green beans, brightened by zesty lemon. Clean plates guaranteed!
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a large baking tray with parchment paper
- Pull out a a large baking dish, a measuring jug & a grater
Get started
- Finely dice the onions. Finely chop or grate the garlic. Add both to the large baking tray, along with the chicken. Toss with 2 tsp olive oil and a generous pinch of salt and pepper. Roast for 13 mins, until the chicken is cooked through
Roast the gnocchi and finish the prep
- Pick the basil leaves from the stalks and finely chop
- Add the gnocchi, tomato puree, tomatoes, passata, oregano, half the basil and 50ml water to the large baking dish
- Pierce the tomatoes with a fork then stir together with 1/2 tsp olive oil and a generous pinch of salt and pepper. Roast for 10 mins, until the sauce is bubbling
- Meanwhile, trim the green beans. Finely grate the cheese
Bring everything together
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- After 10 mins, lightly press on the tomatoes to release their liquid. Add the soft cheese, chicken (including any juices from the tray) and 1 tbsp water. Stir well
- Season to taste with salt and pepper. Sprinkle over the pea crumb and grated cheese
- Add the green beans to the (now empty) chicken tray (tip: replace the baking paper, if needed). Toss with 1/2 tsp olive oil, salt and pepper
- Roast everything for 10 mins, until the sauce is bubbling and the veg is tender
Plate up
- Allow the baking dish to cool for 2-3 mins before serving. Squeeze the lemon juice over the beans, to taste
- Serve the gnocchi bake into bowls, with the green beans alongside. Garnish with the remaining lemon, cut into wedges
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