Half a chicken
4 tbls of pesto, see previous recipes for pesto
10 cherry tomatoes
1 tbls butter
Gnocchi, see previous gnocchi recipes for gnocchi
parmesan to serve
Preheat the oven to 350⁰. Place the chicken and tomatoes on a baking sheet, skin side up, and rub with olive oil. Sprinkle with salt and pepper and roast for 40-50 minutes, until the chicken is cooked through. Set aside to cool. When the chicken is cool enough to touch, separate the meat from the skin and bones. Chop the chicken into bite-sized pieces.
In the meantime, bring a pot of salted water to a boil. Add the gnocchi to the pot of salted boiling water. Cook the gnocchi until they float and get very puffy. When the gnocchi are cooked, carefully remove them from the cooking water and set aside.
In a saucepan, melt butter, add gnocchi and cook for two minutes, add chicken, tomatoes and parmesan and cook for another two minutes and serve.