Roast chicken with truffled gnocchi and sage butter
Ingredients to serve 6
Thursday 18 April 2013
1 tablespoon butter mixed with 3 chopped sage leaves
1 x 2kg organic chicken
Sea salt and freshly ground black pepper
100g cavolo nero, or other seasonal cabbage, shredded
For the truffled gnocchi
250g evenly sized floury potatoes, baked and still hot
50g Italian '00' flour, plus extra for dusting
Quarter teaspoon fine sea salt
25g parmesan, finely grated, plus extra for serving
1 teaspoon white truffle paste or white truffle oil
1 egg yolk, lightly beaten
For the sage and truffle butter
30g unsalted butter
A handful of sage leaves
1–2 teaspoons truffle-infused olive oil
Preheat the oven to 220C/gas 7. To make the sage and truffle butter, put the butter and sage in a small pan and cook over a medium heat until the butter is golden brown and smelling nutty. Remove from the heat and stir in the truffle oil.
Rub the sage butter under the chicken skin, season with salt and roast for 20 minutes. Lower the oven to 190C/gas 5 and cook for 1 hour, or until the juices run clear. Cover with foil and leave to rest.
Meanwhile, make the gnocchi. Scoop the flesh out of the baked potatoes and mash using a potato ricer into a large mixing bowl. Form a well in the centre of the mashed potato, add the flour, salt and cheese and stir together, then gradually mix in the truffle paste and beaten egg.
Press the mixture together to form a dough, adding a little more flour if it seems too wet, and tip onto a floured surface. Shape into a long log, then cut into 2cm lengths. Using a fork, press down onto the top of each, then gently squeeze the sides so that the gnocchi resemble pillows.
Bring a pan of salted water to the boil, add the gnocchi and cavolo nero and cook for 1–2 minutes, or until the gnocchi have risen to the surface. Strain, add to the butter sauce and fry until the gnocchi are coated and catching in places. Carve or portion the chicken and arrange the gnocchi and cavolo nero on plates. Pile the chicken on top and spoon over the chicken juices from the tin to finish.
Taken from 'Skinny Weeks and Weekend Feasts' by Gizzi Erskine (Quadrille, £19.99).
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