Poachers Smoked Chicken Breast with Gnocchi, Roquette Pesto & Heirloom Cherry Tomatoes

Serves 2

Ingredients

Smoked chicken breast

400g

1 punnet heirloom cherry tomatoes

Extra fresh roquette to garnish

Potato gnocchi

500g Desiree or Dutch cream potato

1 x egg yolk

90g plain flour

2 teaspoons salt

Extra plain flour for dusting

Roquette pesto

30g toasted pine nuts

50g roquette

2 x garlic cloves

50g Parmesan cheese

140ml extra virgin olive oil

10ml lemon juice

Salt to taste

Method

For the gnocchi pre heat oven to 180°c, pierce the potatoes to allow excess moisture to escape potato, place potatoes on a bed of scrunched up foil and onto a tray, dry roast until soft to the touch approximately 25 minutes

Remove potatoes from the oven, tear off skin using a pairing knife and pass through a sieve into a bowl, add yolk and salt and mix thoroughly, add 90g flour and mix until a dough forms, get a deep pot of water on the heat and bring to just below boiling point, turn out dough onto a surface and begin to roll into a large noodle, when happy with the form dust lightly with flour and with a pastry cutter or blunt knife portion gnocchi onto a transfer tray, drop gnocchi into the tepid water careful not to add too much at once try two even batches, when the gnocchi comes to the surface remove with a slotted spoon onto another tray, spray lightly with canola oil, gnocchi can be pan seared or reheated in water to serve