4 ingredient winner: Chicken Gnocchi with Thai Pesto


Hello #LoyalRoyals,

Lucky for us, ready-made gnocchi are now widely available throughout the Kingdom and what a wonderful comfort food it is! Light the fire, pour yourself a glass of wine and enjoy this four ingredient recipe with only a few minutes preparation.

Just watch out not to overcook the gnocchi – they only need a few minutes into the depths of a rapidly bubbling pot. We’ve paired our gnocchi with our Pesto Princess Thai Pesto because we love the zingy flavour but feel free to fly and choose your favourite.

Until we meet again, take care of your Royal self,
HRH Kathleen

You will need

400-500g chicken thighs or breast, cubed into 2-3 cm pieces
500g ready-made gnocchi
2-3 tbsp Olive oil
Nearly a full jar of Pesto Princess Thai Pesto*
Fresh basil or coriander to serve – optional

Thai pesto 1
How to

1. Bring a medium-sized pot of salted water to the boil. While this comes to the boil, heat the olive oil in a large frying pan and fry your cubed chicken until golden brown and cooked through – about 3-5 minutes. Turn down the pan’s heat and set aside.
2. Add the gnocchi to the salted boiling water and cook for 2-3 minutes (until they pop to the top and float). Drain and add the cooked gnocchi to the chicken in the pan.
3. Add the Pesto Princess Thai Pesto and a splash of hot water to create a sauce. Season to taste with salt and pepper and serve with fresh basil or coriander leaves.

*For a sensational dressing add sunflower oil, lemon juice and salt to the leftover Thai Pesto in the bottom of the jar. Give it a shake (with the lid on ha-ha) and drizzle over a salad for a spicy burst of flavour.

Feeds 4

Recipe and food styling by Michelle Parkin.

Gnocchi 3

Michael Olivier’s Choice

KWV Classic Collection Chenin Blanc 2015

The KWV Classic Collection Chenin Blanc 2015 is part of a rage of wines, which show their variety at its best. Made in a modern style these wines are for early drinking.

The benefit of the weather leading up to the harvest was cool evenings which allowed slower ripening and therefore greater aroma and flavour in the wine.  Careful elevation in the cellar has lead to a wine which stands on its own as a fine example of a classic Cape Chenin Blanc

It looks like: Packed in a Burgundy shaped bottle with a minimalistic label and gold foiling of the initials KWV above the label. In the glass it is a pale wheaten gold.
It smells like: Tropical fruits. Guava and ripe papaya. Green herbaceous notes.
It tastes like: From entry, a nicely balanced wine with all the components in harmony packed with fruit, freshness, breadth of palate and brilliant length of aftertaste. Really nice glass for earlier drinking and great with food.






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