Step 1

Finely dice the onion and crush the garlic cloves. Dice the chicken breasts into bite-sized chunks. In a jug, dissolve the stock cube in the boiling water. Set everything aside.

Step 2

Pour a glug of oil from the sundried tomato jar into a large lidded pan set over a low-medium heat. Add the onion and garlic and cook for a few minutes, with the lid off, until softened. Add the chicken and cook for about 10 mins or until cooked through.

Step 3

Slice the sundried tomatoes into bite-sized pieces then add them to the pan with the cooked chicken, along with the pesto, oregano, thyme and a pinch of salt and pepper. Stir to combine then pour in the stock. Stir again and bring the mixture to the boil.

Step 4

Add the gnocchi then pop the lid on and leave to simmer for 3-5 mins until the gnocchi is cooked. Meanwhile, roughly chop the basil leaves.

Step 5

Remove the pan from the heat and stir through the single cream and ½ the basil.

Step 6

To serve, divide between bowls and top with the remaining basil and some grated Parmesan, if you like.