Mexican-Spiced Grilled Chicken Gnocchi & Capsicum
with Pickled Jalapenos & Coriander
You've never had gnocchi like this before! Simmer the pillowy potato pasta with subtly sweet veggies and a Mexican-spiced red chicken sauce, before finishing it in the oven with melty Cheddar. Top with a sprinkle of citrusy coriander, and meet your new go-to comfort food.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
carrot
1
capsicum
1 tin
sweetcorn
1 packet
gnocchi
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
Mexican Fiesta spice blend
1 packet
garlic paste
1 box
passata
1 packet
Cheddar cheese
(Contains Milk;)
1 packet
pickled jalapeños
1 bag
coriander
1 packet
chicken breast
Not included in your delivery
olive oil
½ cup
water
½ tbs
brown sugar
30 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Grate carrot. • Roughly chop capsicum. • Drain sweetcorn. • Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook capsicum, corn and carrot, tossing, until lightly browned, 4-5 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. Transfer to bowl with the veggies.
TIP: Cover the pan with a lid if the corn kernels are 'popping' out
• Return frying pan to medium-high heat with a generous drizzle of olive oil. • When oil is hot, cook gnocchi, tossing occasionally, until golden, 6-8 minutes.
TIP: Add extra oil if the gnocchi is sticking to the pan!
• Preheat grill to medium-high. • SPICY! You may find the spice blend hot. Add less if you're sensitive to heat. To the pan with the gnocchi, add Mexican Fiesta spice blend and garlic paste. Cook, tossing, until fragrant, 1 minute. • Return cooked veggies and chicken to the pan, then add the water, salt, the brown sugar, the butter and passata. Stir to combine, then simmer until slightly thickened, 1-2 minutes. Season to taste.
• Transfer the saucy gnocchi to a baking dish. • Sprinkle with shredded Cheddar cheese. • Grill until cheese is melted and golden, 5-10 minutes.
TIP: Grills cook fast, so keep an eye on the gnocchi!
• Divide cheesy Mexican-spiced grilled chicken gnocchi between bowls. • Top with pickled jalapenos. • Tear over coriander leaves to serve. Enjoy!