Recipes

Crispy chicken, pepper and nduja gnocchi

Paul Flynn's face
Paul Flynn
Sat Jan 1 2022 - 05:55
Serves: 4
Course: Main Course
Cooking Time: 0 hr 30 mins
Ingredients
  • 400g chicken thigh meat, skin removed and cut into 1 cm strips
  • 3tbsp olive oil
  • Salt and black pepper
  • 1 packet (250g) small mixed sweet peppers, halved
  • 2 cloves of garlic, peeled and sliced
  • 100g nduja (chorizo is a good substitute)
  • 500g bag of gnocchi
  • 2tbsp balsamic vinegar
  • Fresh basil
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1 Set the oven to 200 degrees.

2 Put the chicken on a roasting tray and drizzle over the olive oil, then put in the oven for 10 minutes.

3 Add the peppers, garlic and the nduja broken up into two centimetre chunks.

4 Put the tray back in the oven for a further 15 minutes.

5 Meanwhile, cook the gnocchi as per packet instructions, then drain and add to the tray.

6 Fold everything together, gently, so you don't break up the gnocchi.

7 Add the balsamic and serve with a little fresh basil or pesto on top.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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