- 4 Small Chicken Breasts – Skinless & boneless
- 4 Free-range eggs for poaching
- 1 Couple of Watercress
- Celery salt for seasoning
- Essential olive oil and fresh lemon juice for dressing
For that gnocchi
- 250g Cooked Potato (Maris Piper)
- 65g Flour
- 1 Egg Yolk
- 60g Grated Collier’s Cheddar
- 5ml Essential Olive Oil & 2ml for pan frying
- Salt & Pepper
- Combine the riced cooked potato using the flour, egg yolk, grated Collier’s Cheddar, essential olive oil and seasoning to create a dough.
- Divide the dough into four. Roll each bit right into a lengthy sausage and reduce roughly 1 cm pieces. Prepare the gnocchi in boiling, salted water. Take them off in the water once they go back to the top and refresh in ice-cold water, drain and add in just a little essential olive oil to avoid them sticking with one another.
- Grill the Chicken breasts and rest for 2 minutes before cutting.
- Poach the eggs and dress the watercress inside a little essential olive oil and fresh lemon juice.
- Gently pan fry the gnocchi until hot and gently browned. Slice the Chicken white meat and function the photograph.
By Stephen Terry
Collier's Effective Welsh Cheddar world wide web.collierscheese.com/wordpress/