Baked Gnocchi with Chicken, Aubergine and Mozarella
Kenmare Foodies
Kenmare Foodies
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  • 1 quantity of homemade tomato and basil sauce, recipe link in the post above
  • 1 x 500g packet of Gnocchi cooked as per packet instructions
  • 3 x cooked chicken fillets or approx 300-350g leftover cooked chicken
  • 1/2 aubergine, cut into bite size chunks
  • 1/2 yellow pepper, cut into chunks
  • 1/2 punnet of mushrooms, washed and cut into quarters
  • 2 balls of fresh mozarella
  • 15 g packet of basil
  • Salt and black pepper
  • 1 tbsp oil



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