Recipe By Jaxters
Food Type: Meat
No of Portions: 4
Change no of portions required to :
Ingredients & Prep
450 g Fresh chicken cut into bite sized pieces
1 Leek chopped fine
150 g Button mushrooms
1 Onion med finely chopped
2 Garlic cloves finely chopped
2 tbsp Olive oil
500 g King Edward Potatoes baked
100 g Flour
1 Egg yolk
1/2 tsp Salt
1/2 tsp Ground white pepper
300 ml Milk
100 ml Double cream
60 g Parmesan cheese grated
35 g Butter unsalted
10 g Flour
1 Chicken stock cube or gel pot
2 tbsp Fresh parsley chopped
1/2 tsp Freshly ground black pepper
In the oven bake the potatoes in there skins at 180°C for 1 hour 15 mins, remove set aside & allow to go cold.
Scoop out potato flesh with a spoon into a bowl, add flour, salt & pepper & mix well, cover & set aside.
Make the gnocchi, flour a worktop then roll our potato mixture into cylinders about 2cm in diameter, then cut in 2cm pieces, next use a fork prongs & press indentations into each one.
Place a saucepan with salted boiling water on the hob & cook the gnocchi until they float, scoop out with slotted spoon, you may need to do in batches, then set aside apart to cool.
Pre-heat oven to 180°C fan.
Place a frying pan on a med heat, add oil, onion, chicken, leeks, garlic & mushrooms & cook for 6 mins until all is cooked, stir in parsley & set aside.
In a saucepan over a med heat, add butter & flour, cook until it bubbles, then whisk in the milk, cream, wine & cheese until smooth, then add stock cube & pepper stir & simmer for 1 minute, then add parsley & stir in.
Take a baking dish add in the cooked gnocchi then tip over chicken leek mixture & then the sauce, give it a stir then place in the oven to cook for 20 mins or until it bubbles.
Suggestion & Tips
Have with a salad. You can use ready made Gnocchi.