Creamy Baked Chicken Gnocchi | Lilydale Free Range

Ingredients

• 500g Lilydale Free Range chicken breast, cut into big pieces
• Large pinch of salt and pepper
• 1 leek, thinly sliced (white part only)
• 4 garlic cloves, minced
• 1 tsp dried oregano
• ½ tsp red chilli flakes
• 400g cooked gnocchi
• 1 cup chopped Tuscan kale leaves
• 12 basil leaves, and extra to garnish
• 600g pasta sauce
• 1⁄3 cup fresh cream
• 1 Tbsp balsamic vinegar
• ½ cup shaved parmesan and extra, to serve
• 3 Tbsps oil