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Twice Cooked Gnocchi with Spicy Pumpkin & Chicken

1kg butternut pumpkin, peeled and chopped
¼ brown onion, finely chopped
½ kg Mt Barker chicken tenderloins
¼ – ½ red chilli, sliced
1 cup Campbell chicken stock
1 packet Antica Napoli Gnocchi
Salt & pepper
¼ cup grated parmesan
¼ cup olive oil
Place onions & pumpkin in the base of an oven-proof dish. Splash with olive oil to coat. Place in preheated oven 180°C for 40 minutes until tender. Add chicken tenderloins and chicken stock, toss through and return to oven further 10 minutes. Cook gnocchi as per packets instructions. Drain gnocchi and stir though chicken mixture and season to taste with salt and pepper. Top with parmesan and return to oven for a further 10 minutes. Serve with a garden salad.
Serves: 4

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