Creamy Chicken Gnocchi Bake Meal Prep
Creamy Chicken Gnocchi Bake Meal Prep
Ingredients
For the Base
- 4 cups spinach
- 600 grams chicken breast, diced
- 680 grams potato gnocchi, fresh
- 120 grams diced mushroom, frozen
- 4 teaspoons diced onion, frozen
For the Sauce
- 400 ml water & chicken stock
- 1 heaped tablespoon skyr fat free yoghurt, or any yoghurt
- 1 teaspoon garlic
- 1 teaspoon paprika
- 1/2 teaspoon mixed herbs
- 1/2 teaspoon chilli flakes
- salt, to taste
- pepper, to taste
To Top
- 15 grams shredded mozzarella
- black pepper
Instructions
- 1
Preheat the oven to 190 degrees Celsius.
⏱️ 10 min•🌡️ 190
- 2
Divide the spinach, diced chicken breast, potato gnocchi, diced mushroom, and diced onion evenly among four meal prep dishes.
⏱️ 5 min
- 3
In a separate container, combine the 400ml water and chicken stock.
⏱️ 1 min
- 4
Add the 1 heaped tablespoon skyr fat free yoghurt, 1 teaspoon garlic, 1 teaspoon paprika, 1/2 teaspoon mixed herbs, and 1/2 teaspoon chilli flakes to the chicken stock mixture. Season with salt and pepper to taste.
⏱️ 2 min
- 5
Whizz (blend or whisk) the sauce mixture until combined. Whizz for longer if a thicker sauce is desired.
⏱️ 2 min
- 6
Pour the chicken stock mixture into the meal prep bowls, distributing 100ml per container over the base ingredients.
⏱️ 2 min
- 7
Top each dish with shredded mozzarella (15g total for all four dishes) and cracked black pepper.
⏱️ 1 min
- 8
Give the contents of each dish a little stir together, ensuring the spinach is fully submerged in the stock mixture so that it wilts during cooking. The sauce will thicken as it cooks and cools.
⏱️ 2 min
- 9
Cook in the preheated oven at 190 degrees Celsius for approximately 35-40 minutes, or until the chicken is cooked through.
⏱️ 40 min•🌡️ 190
- 10
Make sure the meal is thoroughly re-heated before eating.
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken Gnocchi Bake Meal Prep
For the Base
- 4 cups spinach
- 600 grams chicken breast, diced
- 680 grams potato gnocchi, fresh
- 120 grams diced mushroom, frozen
- 4 teaspoons diced onion, frozen
For the Sauce
- 400 ml water & chicken stock
- 1 heaped tablespoon skyr fat free yoghurt, or any yoghurt
- 1 teaspoon garlic
- 1 teaspoon paprika
- 1/2 teaspoon mixed herbs
- 1/2 teaspoon chilli flakes
- salt, to taste
- pepper, to taste
To Top
- 15 grams shredded mozzarella
- black pepper
Instructions
- 1
Preheat the oven to 190 degrees Celsius.
⏱️ 10 min•🌡️ 190 - 2
Divide the spinach, diced chicken breast, potato gnocchi, diced mushroom, and diced onion evenly among four meal prep dishes.
⏱️ 5 min - 3
In a separate container, combine the 400ml water and chicken stock.
⏱️ 1 min - 4
Add the 1 heaped tablespoon skyr fat free yoghurt, 1 teaspoon garlic, 1 teaspoon paprika, 1/2 teaspoon mixed herbs, and 1/2 teaspoon chilli flakes to the chicken stock mixture. Season with salt and pepper to taste.
⏱️ 2 min - 5
Whizz (blend or whisk) the sauce mixture until combined. Whizz for longer if a thicker sauce is desired.
⏱️ 2 min - 6
Pour the chicken stock mixture into the meal prep bowls, distributing 100ml per container over the base ingredients.
⏱️ 2 min - 7
Top each dish with shredded mozzarella (15g total for all four dishes) and cracked black pepper.
⏱️ 1 min - 8
Give the contents of each dish a little stir together, ensuring the spinach is fully submerged in the stock mixture so that it wilts during cooking. The sauce will thicken as it cooks and cools.
⏱️ 2 min - 9
Cook in the preheated oven at 190 degrees Celsius for approximately 35-40 minutes, or until the chicken is cooked through.
⏱️ 40 min•🌡️ 190 - 10
Make sure the meal is thoroughly re-heated before eating.