250g/9oz gnocchi
1kg/2lb 4oz deboned and skinless chicken thighs, thinly sliced
4 tbsp honey
4 tbsp vegetable oil
5 tbsp Thai green curry paste
5 tbsp peanut butter
1 tsp salt
2 heads broccoli, cut into florets or 2 10oz. bags
2 small red onions, cut into small wedges
3 tbsp salted peanuts, roughly chopped
handful fresh coriander, roughly chopped
1 lime, juice only
For the chicken, preheat the oven to 400 degrees and have a roasting dish (about 30x22x5cm/12×8½x2in) at the ready.
Bring a pan of water to the boil, then add the gnocchi. Boil until the gnocchi come to the surface, then take off the heat, drain and set aside.
Put the chicken into a large bowl. Add the honey, oil, curry paste, peanut butter and salt, and mix it well with your hands. Add the chicken to the roasting dish along with the broccoli, onions and gnocchi and bake for 30 minutes, giving it a stir halfway through.
Serve topped with the chopped nuts, coriander and a squeeze of lime.