recipes

Roast Chicken with Herb Gnocchi and White Wine Sauce

February 21

This dish is all about crispy, juicy chicken and gnocchi that’s golden and slightly crispy on the outside, with a creamy, herb-packed sauce that brings it all together. The beauty of this recipe is how simple ingredients transform into a comforting, restaurant-worthy meal in just 30 minutes. The air fryer makes the chicken a breeze, and the gnocchi? Pure crispy, chewy perfection. Serve it with a handful of fresh greens to cut through the richness and you’ve got yourself a plate of magic. Simple, satisfying, and seriously delicious.

Serves 2
30 mins

Method

1. Rub the chicken legs all over with 2 tablespoons of olive oil, then sprinkle with salt and pepper and place them into your air fryer basket to cook at 200°C for 20 - 25 minutes, until cooked through and golden.
2. Add the butter and the remaining olive oil to a large non-stick pan and add the gnocchi. Pan-fry for 5 -6 minutes, stirring often, until the gnocchi is crisp and golden. Remove from the pan with a slotted spoon and set aside.
3. To the same pan, add the shallots and sauté for 5 minutes, until softened. Add the garlic and cook for a couple of minutes, until fragrant, then pour in the white wine and allow to bubble for 2 - 3 minutes to reduce slightly. Add the chicken stock and cream and bring to the boil. Cook for a further 3 - 4 minutes to thicken the sauce then stir through the chopped herbs and crispy gnocchi.
4. Serve the gnocchi with the cooked chicken legs and add a little lamb’s lettuce or watercress salad to finish.

2 chicken legs

3 tbsp olive oil

2 tbsp butter

10.5 oz gnocchi

2 shallots, finely sliced

2 cloves garlic, finely sliced

5 fl oz white wine

3.4 fl oz chicken stock

6.8 fl oz heavy cream

Small handful flat leaf parsley, finely chopped

Handful chives, finely chopped

Sea salt & freshly ground black pepper

Lamb’s lettuce or watercress, to serve

2 chicken legs

3 tbsp olive oil

20g butter

300g gnocchi