Chicken legs with roasted gnocchi and veggies
Added by marcedvr | Tue 09 Feb 2010 @ 15:26
4 chicken legs
300 ml chicken or veggies stock
3 cloves of garlic, finely chopped
1 red pepper
2 stalk of celery, peeled and sliced
2 medium carrots, peeled and sliced
1 glass white wine
extravirgin olive oil
sea salt and black pepper
1kg boiled potatoes
175 plain flour
sea salt and white pepper
1 free range egg, beaten
100g ricotta cheese
1 tbsp of butter
Boiled the potatoes still in their skins until tender, then remove the flesh from the skins while hot. Mash potatoes until smooth. Mix the potato with the flour, fine sea salt, white pepper, egg and ricotta cheese.The mixture must be like a soft dough.
Shape the potato mixture into long cigar shapes about 1.5cm thick and use the back of a table knife cut across into 3cm lengths.Add gnocchi into a pot of water and boiling.Simmer for about 5 minutes and drain well and plunge immediately into ice-cold water.
Heat a pan and add a drizzle of olive oil, lightly fry the gnocchi until nicely coloured all over. Add a knob of butter towards the end of cooking. Season and keep warm.
Prepared chicken legs:
Season chicken legs with sea salt, black pepper,thyme and sprinkle with extra virgin olive oil, then let to marinade about 30 minutes.
Sliced all your veggies.
Heat a pan with olive oil, add chicken legs and fried a few minutes on each side, until is brown, then take out and let to rest.
In same pan add olive oil, garlic then add your veggies. Cook a few minutes then add chicken legs. Add a glass of white wine and let to cook until alcohol is evaporated then add a ladle of chicken stock. Cover with lid. Let to cook about 10 minutes, check and add more chicken stock if is necessary, season with salt and pepper.
Serve chicken and veggies into four warm bowls and top with the browned gnocchi. Shave some pecorino on top and serve