Heat oil in a pan and fry the chicken.
Add garlic, frozen peas and fry briefly, then top with passata.
Season with one tablespoon of Vegeta Chicken stock, add wine and cook on low heat for 5 to 10 minutes.
Season with salt and pepper to taste, sprinkle with parsley and serve.
To cook the gnocchi bring water to boil, add salt and cook the gnocchi. When they rise to the surface scoop them out.
Serve the chicken fingers with potato gnocchi and shaved parmesan.
For a thicker sauce stir in one teaspoon of corn flour mixed with a bit of water.