Gnocchi with chicken and poached egg recipe

1. 4 Small Chicken Breasts – Skinless & boneless
2. 4 Free-range eggs for poaching
3. 1 Couple of Watercress
4. Celery salt for seasoning
5. Essential olive oil and fresh lemon juice for dressing

For that gnocchi

1. 250g Cooked Potato (Maris Piper)
2. 65g Flour
3. 1 Egg Yolk
4. 60g Grated Collier’s Cheddar
5. 5ml Essential Olive Oil & 2ml for pan frying
6. Salt & Pepper

1. Combine the riced cooked potato using the flour, egg yolk, grated Collier’s Cheddar, essential olive oil and seasoning to create a dough.
2. 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.
3. Grill the Chicken breasts and rest for 2 minutes before cutting.
4. Poach the eggs and dress the watercress inside a little essential olive oil and fresh lemon juice.
5. 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/