Nadiya's peanut chicken and gnocchi traybake recipe
 Nut butters are so versatile, especially peanut, and whenever I run out, I just make my own. It’s cheaper and easier. And it can be used for much more than just breakfast, like in this peanut chicken traybake. You make enough here to keep a jar in your cupboard too. Each serving provides 1084 kcal, 87g protein, 54g carbohydrate (of which 28g sugars), 55g fat (of which 12g saturates), 15g fibre and 2.7g salt. 500g/1lb 2oz salted peanuts1 tbsp honey4–5 tbsp vegetable oil 500g/1lb 2oz salted peanuts 1 tbsp honey 4–5 tbsp vegetable oil 250g/9oz gnocchi1kg/2lb 4oz deboned and skinless chicken thighs, thinly sliced4 tbsp honey4 tbsp vegetable oil5 tbsp Thai green curry paste5 tbsp peanut butter, from above 1 tsp salt2 heads broccoli, cut into florets2 small red onions, cut into small wedges3 tbsp salted peanuts, roughly choppedhandful fresh coriander, roughly chopped1 lime, juice only 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, from above 1 tsp salt 2 heads broccoli, cut into florets 2 small red onions, cut into small wedges 3 tbsp salted peanuts, roughly chopped handful fresh coriander, roughly chopped 1 lime, juice only Method To make the peanut butter, put the nuts into a food processor with the salt (if using) and honey and blend until it starts to change texture. Add the oil gradually and as soon as the texture is smooth and shiny, stop and transfer the mixture to a jar.For the chicken, preheat the oven to 200C/180C Fan/Gas 6 and have a roasting dish (about 30x22x5cm/12x8½x2in) 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. To make the peanut butter, put the nuts into a food processor with the salt (if using) and honey and blend until it starts to change texture. Add the oil gradually and as soon as the texture is smooth and shiny, stop and transfer the mixture to a jar. To make the peanut butter, put the nuts into a food processor with the salt (if using) and honey and blend until it starts to change texture. Add the oil gradually and as soon as the texture is smooth and shiny, stop and transfer the mixture to a jar. For the chicken, preheat the oven to 200C/180C Fan/Gas 6 and have a roasting dish (about 30x22x5cm/12x8½x2in) at the ready. For the chicken, preheat the oven to 200C/180C Fan/Gas 6 and have a roasting dish (about 30x22x5cm/12x8½x2in) 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. 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. 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. Serve topped with the chopped nuts, coriander and a squeeze of lime. Recipe tips Any leftovers can be frozen in a tub or freezer bag. You can always use a 100% nut butter and add half teaspoon of honey if you don't want to make your own.