- Serves: 6
- Cook Time:
- Prep Time: 40 minutes
- Effort: medium
For the gnocchi
- 450 g Maris Piper or Russet potatoes
- 100 g rock salt, for baking
- 1 egg yolk
- 2 tbsp tipo 00 pasta flour, plain flour or durum wheat semolina
- 1/2 nutmeg, grated
- 1 large pinches salt
- 1 bunches mint, leaves only, finely chopped
For the chicken and peas
- 100 ml olive oil
- 1 whole chicken, on the bone, about 900g 1kg, cut into 10 pieces
- 2 Spanish onions, finely sliced
- 1 bulbs garlic, cut in half around the middle
- 1 bunches sage, leaves only
- 1 bunches lemon thyme
- 1 unwaxed lemon, rind only, peeled into strips
- 1 large glasses white wine
- 1.4 litres chicken stock
- 500 g fresh (shelled weight) or frozen garden peas
- extra virgin olive oil, to serve
- 100 g Pecorino Sardo cheese, grated, to serve
1. For the gnocchi: Preheat the oven to 200C/gas 4. Put a small saucepan of water on to boil, ready to test the gnocchi.
2. Bake the potatoes on a bed of rock salt for about 1 hour or so until soft all the way through.
3. While the potatoes are still hot, carefully scoop out the potato from its skin and press through a sieve or potato ricer. Set aside to cool.
4. When the potato feels warm rather than hot, mix in the egg yolk, flour, nutmeg, salt and mint. Knead to a fairly firm dough, adding more flour if necessary.
5. To test the consistency of the dough, pull of a small piece and blanch in the boiling water for 4-5 minutes until the gnocchi floats. If the gnocchi breaks up, add a little more flour to stiffen the dough.
6. Roll the dough into 2 sausage shapes, about 2cm in diameter. Roll through flour or semolina and cut into 2.5cm pieces that look a bit like little pillows. Pinch each one lightly in the middle. Set aside in the refrigerator.
7. For the chicken and peas: preheat the oven to 180C/gas 4.
8. Heat the olive oil in a large flameproof casserole, cook the chicken pieces in batches over a high heat until well browned.
9. Turn the chicken pieces onto the bone side and add the onions, garlic and sage to the casserole. Tie the lemon thyme and lemon peel together with butchers twine and add to the pot.
10. Turn down the heat to minimum and slowly sweat the vegetables until the onions are softened but not browned. Turn the heat up to high to steam off any residual vegetable juices. Pour in the wine: the liquid should sizzle as it hits the bottom of the pot. Boil until the wine has evaporated, then add the stock to cover the chicken. Bring to a simmer and cover with a lid. Put in the oven to braise until the chicken is still moist but falling off the bone (about 1 hour). Check the level of stock from time to time and top up if a little low.
11. When cooked, transfer the chicken pieces to a bowl with a slotted spoon. Set aside to cool for 20 minutes.
12. Lift the garlic and the bouquet of lemon thyme and lemon rind out of the casserole before placing over a medium heat. Simmer the stock until reduced by half and thickened. When nearly there, add the peas and cook for 10 minutes.
13. Bring a large saucepan of cold salted water to the boil.
14. Meanwhile, strip the chicken from the bones. When the sauce is ready, return the chicken to the casserole. Season to taste.
15. Cook the gnocchi in the boiling water for 2-4 minutes until they rise to the surface. Drain and stir into the chicken stew. Serve in bowls with extra virgin olive oil and grated Pecorino Sardo cheese.
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