Classic Recipes

Prep Time:30 min

Cook Time: 1 hr

Serves: 4

You won't have any reason to buy shop bought gnocchi after trying this delicious recipe.

Ingredients

4 Small Chicken Breasts – Skinless & boneless
4 Free-range eggs for poaching
1 Bunch of Watercress
Celery salt for seasoning
Olive oil and lemon juice for dressing

For the gnocchi

250g Cooked Potato (Maris Piper)
65g Flour
1 Egg Yolk
60g Grated Collier’s Cheddar
5ml Olive Oil & 2ml for pan frying
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.