Gordon Ramsays Roasted Chicken With Herb Gnocchi And Mushrooms Recipes

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HERB GNOCCHI WITH MUSHROOM SAUCE

Provided by Danny Boome

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13



Herb Gnocchi with Mushroom Sauce image

Steps:

  • Place whole unpeeled potatoes into a medium saucepan with cold water on medium heat. Bring the potatoes to a boil and cook for 20 to 25 minutes until soft enough to mash. Check with a knife to see if potatoes are cooked through and tender. Once ready drain the potatoes.
  • When cool enough to handle peel each potato and cut into small pieces and pass them through a potato ricer over a medium size bowl. Add the flour, Parmesan, egg yolks, nutmeg, thyme, salt and pepper and mix into a doughy consistency adding more flour as needed. Transfer dough to a well floured surface.
  • Using your hands roll pieces of the dough into a rope about 1/2-inch in diameter. With a knife cut the rope into 1/2 to 3/4-inch-long pieces. Flour the pieces as you cut them placing them on a floured baking sheet tray or lined with wax paper. Once rolled you can place the gnocchi in the refrigerator covered with plastic wrap until ready to cook. When ready to cook place gnocchi in boiling salted water for about 1 to 2 minutes. They will rise to the top when done. Using a slotted spoon remove gnocchi from pot.
  • For the sauce
  • In a skillet add the butter and mushrooms and saute until nicely browned, about 5 to 7 minutes. Add the white wine and reduce by half, about 5 minutes. Add the cream and gently simmer for another 2 to 5 minutes. Once the sauce has simmered, add the gnocchi and cook for 2 minutes. Garnish with fresh parsley and grated Parmesan.

1 1/2 pounds Russet potatoes, about 2 large potatoes or 4 small potatoes
1/2 cup flour, plus more if needed plus more for dusting
1/4 cup grated Parmesan, plus more for garnish
2 egg yolks
1/4 teaspoon ground nutmeg
2 tablespoons finely chopped thyme leaves
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons unsalted butter
2 cup cremini mushrooms, sliced
1/2 cup white wine
1/2 cup heavy cream
2 tablespoons chopped fresh parsley leaves, for garnish

GORDON RAMSAY'S ROASTED CHICKEN WITH HERB GNOCCHI AND MUSHROOMS.

Make and share this Gordon Ramsay's Roasted Chicken With Herb Gnocchi and Mushrooms. recipe from Food.com.

Provided by Valerie Dalton

Categories     One Dish Meal

Time 1h20m

Yield 4 plates, 4 serving(s)

Number Of Ingredients 19



Gordon Ramsay's Roasted Chicken With Herb Gnocchi and Mushrooms. image

Steps:

  • 3 lbs large Idaho potatoes, a scant 2/3 cup (not quite 2/3 cup) of pasta flour, 2 eggs,3/4 to 1 cup of soft blue cheese,3 tbsp chopped mixed herbs (chervil, parsley, chives, basil),Salt and pepper,olive oil, to drizzle and fry.
  • 1 tbsp butter Bake the potatoes in the oven until the skin is crisp on the outside and the potato is soft and fluffy in the middle. Scoop out the flesh then pass through a mouli until completely smooth and there are no lumps (a food mill would also work for this).
  • Lay the potatoes out on the work surface and dust with flour. Mix together.
  • Make a well in the middle of the potato and flour mix. Beat the eggs and cheese together and pour into the well. Gradually fold together the potato and flour mix into the wet ingredients then add the herbs and seasoning to taste.
  • Scoop the mixture into a bowl and cool until firm. Shape the mixture into long sausages, about 1.5cm thick on a lightly floured surface. Cut into 2-3 cm lengths with the back of a knife so the ends are blunted a little.
  • Bring a large pan of salted water to the boil. Add the gnocchi. As soon as they float to the surface, give them another 30 seconds then fish out with a slotted spoon into a bowl of ice-cold water. Repeat with the rest. Drain then dry completely with kitchen paper or in a clean tea towel. Toss in a little olive oil.
  • Heat some oil and the butter in a frying pan and brown the blanched gnocchi for a few minutes, turning them, until nicely caramelized all over.
  • To cook chicken, 2 chickens (both chicken breasts, bone in),Small bunch of thyme,2 sprigs of rosemary, 1 bay leaf,1 head of garlic, halved horizontally,2 lemons, sliced,1 tsp white peppercorns,1 tsp coriander seeds,sea salt and black pepper,2 tbsp olive oil,2 tbsp butter.
  • Season the chicken with salt and pepper. In a baking dish, combine all other ingredients and then add the chicken on top. Place in a 375ºF oven and roast for 20-25 minutes. Remove from oven and let rest for 10 minutes.
  • Garnish per plate, 2 baby carrots,1 salsify baton,1 baby leek, A few white mushrooms (or other seasonal variety), chopped, Olive oil, A few truffle slices, if available
  • Blanch the carrots, parsnip and carrots in boiling water for 1-2 minutes then dip in ice and water bath to stop the cooking process. Then sauté them with the mushrooms in olive oil and check for seasoning.
  • To serve, carve the breast meat from the bone and arrange the chicken with the herb gnocchi, pan-roasted baby carrots, leek, parsnip and mushrooms then scatter with a few slices of truffle, if available.

Nutrition Facts : Calories 759.4, Fat 32.7, SaturatedFat 14, Cholesterol 194, Sodium 520.4, Carbohydrate 87.2, Fiber 11.1, Sugar 3.2, Protein 34.5

3 lbs idaho potatoes
2/3 cup pasta flour
2 eggs
3/4 cup blue cheese (soft)
3 tablespoons chopped mixed herbs (chervil, parsley, chives, basil)
salt and pepper
olive oil
1 tablespoon butter
2 chicken breasts (bone in)
1 small bunch thyme
2 sprigs rosemary
1 bay leaf
1 head garlic, halved horizontally
2 lemons, sliced
1 teaspoon white peppercorns
1 teaspoon coriander seed
sea salt and black pepper
2 tablespoons olive oil
2 tablespoons butter

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