Instructions

1. Cut the chicken into bites-sized chunks.
2. Thinly slice the onion and garlic.
3. Cut the carrots into rings.
4. Heat half of the oil in a large frying pan or casserole dish. Add the chicken and cook until its colour changes all over, then transfer to a plate.
5. Add the remaining oil to the pan, then gently sauté the onion and garlic until soft. Add the herbs and stir for a minute, then add the carrot pieces. Put back the chicken and add the wine. Turn up the heat and reduce the liquid until the pan is almost dry. Now pour in the stock and bring to the boil. Put the lid on and cook for 5 minutes over a medium heat.
6. Add the courgette pieces, lemon juice and zest. Cook for another 5 minutes without the lid.
7. Meanwhile, bring a pan of water to the boil, add the gnocchi and cook for a couple of minutes. When they float to the surface of the water, remove them to a plate.
8. When the courgette is tender and the chicken broth has reduced by half, add the gnocchi and stir through.
9. Turn off the heat and fold in the parsley and rocket leaves.
10. Taste and adjust the seasoning.
11. Serve immediately with freshly ground pepper..