Method
1. Heat oil in pan, season the chicken breast and seal on both sides until golden
2. Place the chicken in an oven at 200°c for 10-12 minutes until it's cooked through – remove and leave to rest in a warm place
3. Split the leek in half with a sharp knife. Slice it thinly and rinse under water in a sieve
4. Heat oil in pan, then add finely sliced shallot and garlic
5. Sweat slowly until soft without colour, add leeks and continue to sweat
6. Season lightly with salt and pepper and continue to sweat the sliced veg, making sure they aren't browning
7. Add the double cream, turn up heat and reduce the liquid
8. Next add the oregano and mascarpone and stir thoroughly
9. Bring water to boil, blanch gnocchi for 2-3 minutes until it floats to the top of the pan
10. Drain the gnocchi and then add it to a pan with some olive oil
11. Cook until golden, stirring all the time with some added butter
12. Season the gnocchi to taste
13. Carve the chicken in half, present on a plate along with the leeks, gnocchi and garnish
Recipe supplied by Gusto Manchester
Prep time:
Cook time:
Serves: 1
For the chicken:
1 chicken breast
10ml olive oil
Salt (to season)
For the gnocchi:
75g gnocchi
10ml olive oil
10g butter
For the garnish:
5ml red pepper flavoured oil
Micro herbs
For the creamed leeks:
1 leek (washed)
1 shallot
1 garlic clove
10ml olive oil
60ml double cream
30g mascarpone cheese
1 sprig of oregano
Salt and black pepper to season