Collier’s Cheddar Gnocchi, Grilled Chicken, Watercress, poached egg & celery salt

Collier’s Cheddar Gnocchi, Grilled Chicken, Watercress, poached egg & celery salt

Recipes
Collier's Cheddar Gnocchi, Grilled Chicken, Watercress, poached egg & celery salt
Serves 4
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Prep Time
30 min
Cook Time
1 hr
Prep Time
30 min
Cook Time
1 hr
Ingredients
  1. 4 Small Chicken Breasts – Skinless & boneless
  2. 4 Free-range eggs for poaching
  3. 1 Bunch of Watercress
  4. Celery salt for seasoning
  5. Olive oil and lemon juice for dressing
For the gnocchi
  1. 250g Cooked Potato (Maris Piper)
  2. 65g Flour
  3. 1 Egg Yolk
  4. 60g Grated Collier’s Cheddar
  5. 5ml Olive Oil & 2ml for pan frying
  6. Salt & Pepper
Instructions
  1. Combine the riced cooked potato with the flour, egg yolk, grated Collier’s Cheddar, olive oil and seasoning to form a dough.
  2. Divide the dough into four. Roll each piece into a long sausage and cut into approximately 1½ cm pieces. Cook the gnocchi in boiling, salted water. Remove them from the water when they return to the surface and refresh in ice-cold water, drain and toss in a little olive oil to prevent them sticking to each other.
  3. Grill the Chicken breasts and rest for two minutes before cutting.
  4. Poach the eggs and dress the watercress in a little olive oil and lemon juice.
  5. Lightly pan fry the gnocchi until hot and lightly browned. Slice the Chicken breast and serve as the photograph.
Collier's Powerful Welsh Cheddar http://www.collierscheese.com/wp/
Written by Collier's

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