Recipe By Jaxters
Ref: 785
Heading: Pasta
Cuisine: Italian
Food Type: Meat
No of Portions: 4
Change no of portions required to :
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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
Gnocchi
500 g
King Edward Potatoes baked
100 g
Flour
1 Egg yolk
1/2 tsp
Salt
1/2 tsp
Ground white pepper
Sauce
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
Method
Step 1
In the oven bake the potatoes in there skins at 180°C for 1 hour 15 mins, remove set aside & allow to go cold.
Step 2
Scoop out potato flesh with a spoon into a bowl, add flour, salt & pepper & mix well, cover & set aside.
Step 3
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.
Step 4
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.
Step 5
Pre-heat oven to 180°C fan.
Step 6
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.
Step 7
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.
Step 8
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.