PESTO CHICKEN AND GNOCCHI SALAD
SERVES 4 PREP 15 MINUTES COOK 10 MINUTES
500g packet gnocchi 1 cup firmly packed fresh basil leaves 2 tablespoons raw cashews, toasted 1 small garlic clove, quartered ¼ cup finely grated parmesan 60g baby spinach ¹⁄³ cup extra virgin olive oil 1 tablespoon lemon juice ½ cup drained sun-dried tomato strips 1½ cups shredded cooked chicken
1 Cook gnocchi in a large saucepan of boiling, salted water, following packet directions. Drain. Refresh under cold water. Transfer to a large bowl. 2 Meanwhile, place basil, cashews, garlic, parmesan and half the spinach in a small food processor. Process until finely chopped. Add oil and lemon juice. Process until almost smooth and combined. Season. 3 Add pesto to gnocchi. Toss to combine. Add tomato, chicken and remaining spinach. Season with salt and pepper. Toss gently to combine. Serve. NUTRITION: (per serve) 2162kj; 28.6g fat; 5.8g sat fat; 26.3g protein; 34.5g carbs; 6g fibre; 50mg chol; 451mg sodium.
CRUMBED PORK STEAKS WITH APPLE MASH