Creamy Tomato and Gochujang Chicken Gnocchi Bake

Instructions

1. 1

   Preheat the oven to 200°C/392°F fan or 220°C/428°F conventional, allowing about 10 minutes. While it heats, slice the garlic. Use refrigerated, uncooked potato gnocchi, not dried or frozen.

2. 2

   Put the cherry tomatoes, garlic and chicken breast in a 30 × 22 cm ovenproof baking dish with a capacity of at least 3 litres. Add the olive oil, oregano, red pepper flakes, salt and black pepper, then toss to coat. Roast uncovered for 20 minutes, until the chicken is cooked through and the tomatoes begin to split and soften.

3. 3

   While the tomatoes roast, grate the Parmesan and mozzarella and measure the ready-to-use chicken stock and cream. Shred the cooked chicken.

4. 4

   Carefully remove the dish and crush the softened tomatoes with the back of a spoon. Stir in the gochujang until evenly distributed, then stir in the stock, cream and Parmesan. Fold in the chicken and uncooked gnocchi, coating everything in the sauce and spreading it evenly across the dish.

5. 5

   Bake uncovered for 20 minutes, stirring once halfway through. Check that the gnocchi is tender and the centre of the mixture reaches 74°C/165°F on an instant-read thermometer; if necessary, bake for another 5 minutes and check again.

6. 6

   Scatter the mozzarella evenly over the top and bake for 10 minutes, until melted and lightly golden.

7. 7

   Rest for 5 minutes, then tear the basil leaves over the bake and divide into four portions.