Garlic & Rosemary Chicken

A mid-week winner that takes less than 15 minutes.
Serves: 4

• 4 garlic cloves
• 2 pinches sea salt
• 2 tbsp olive oil
• 4 chicken breast fillets
• 3 rosemary sprigs
• Zest of 1 lemon
• 25g butter
• 500g cherry tomatoes
• 500g fresh gnocchi
• Handful of basil leaves, plus extra to serve
• Grated pecorino, to serve
• Sea salt & freshly ground black pepper

1. Mash the garlic cloves on a chopping board with the sea salt until a rough paste forms. Add the chicken fillets to a large bowl with 1 tbsp of the olive oil, the garlic paste, rosemary sprigs and lemon zest. Toss to fully coat the chicken.
2. Heat the remaining olive oil in a non-stick frying pan, add the chicken breasts and brown over a high heat for 2 minutes on each side until golden.
3. Push the chicken breasts to one side of the pan and add tomatoes to the pan with the butter. Cook, stirring, until the tomatoes start to soften, then reduce the heat and cook for 10 minutes until the chicken is cooked through and the tomatoes have reduced down slightly. Using a fork, burst some of the tomatoes to bring out some of their juices for the sauce.
4. While the chicken cooks bring a large saucepan of salted water to the boil and add the gnocchi. Cook for just a minute or two until they float to the surface, then remove them with a slotted spoon and add straight to the chicken pan, with the basil leaves.
5. Serve the chicken and gnocchi in wide bowls garnished with basil leaves and pecorino.