One pan chicken and pumpkin gnocchi

1. Heat a lightly oiled, large, deep non-stick frying pan over a medium-high heat. Add chicken in two batches. Stir-fry each batch for about 3 minutes or until lightly browned and just cooked through. Remove from pan. Set aside. 
2. Add gnocchi to same oiled pan. Cook, stirring for about 2 minutes, or until lightly browned.  
3. Stir in pesto dip, evaporated milk and ½ cup water. Bring to the boil. Gently boil, uncovered, for 5 minutes, stirring occasionally. 
4. Stir in peas. Gently boil a further 2 minutes.  
5. Return chicken to pan, stirring to coat in sauce. Reduce heat. Simmer 1-2 minutes, until chicken is hot and sauce has thickened.  
6. Serve seasoned with freshly ground pepper. Garnish with fresh basil leaves, if desired. 

Tip

• Check labels and select gnocchi with lowest sodium per 100g. Swap with potato gnocchi, if preferred. For a change, replace peas with 2 cups of your favourite frozen vegetable mix or 500g chopped broccoli. Great served with a leafy salad.