members recipes

Ingredients
Chicken Breast (Bone in)
4 sebago potatoes, peeled, quartered
Salt & ground white pepper
1 egg, lightly whisked
2 cups plain flour
1/4 cup finely grated parmesan
Plain flour, to dust
150-200g butter
Handful of Sage leaves
200g Swiss Brown Mushrooms
Salt
Pepper

Method
Brown Chicken breast on both sides on medium heat and put into a 180 degree oven for about 15 minutes or until cooked

Bring a pot of water to the boil - once boiling, place potatoes (Skin on) in and boil for 15 minutes or until tender... Once cooked, remove skins whilst potato still hot and put potatoes through a ricer, add salt and pepper.

Add the egg and stir with a wooden spoon until combined. Add half the flour and parmesan and stir until combined. Add the remaining flour, in 2 more batches, until well combined and a firm dough forms

Turn onto a floured surface and knead until smooth. Line a baking tray with non-stick baking paper. Divide dough into 4 equal portions. Roll 1 portion into a 2cm-diameter log about 30cm long. Use a knife to cut into 2cm pieces. Repeat with remaining dough.

Bring a saucepan of salted water to the boil over medium heat. Add one-quarter of gnocchi and cook for 3 minutes or until they rise to the surface. Use a slotted spoon to drain and transfer to a bowl. Cover with foil to keep warm. Repeat, in 3 more batches, with the remaining gnocchi.

Meanwhile, in a medium saucepan cook the butter over medium heat and add the mushrooms, once cooked, add the sage leaves until they go crisp, stirring occasionally. When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, add the gnocchi for a further minute then turn off the heat. Let cool for about 1 minute. Stir in the balsamic vinegar, salt, and pepper.

To plate, place 5-10 pieces of gnocchi in a shallow bowl and drizzle over balsamic butter.. place chicken breast on top of gnocci and drizzle a small amount more of the balsamic butter over the chicken.. Serve!