Pan Roasted Chicken & Gnocchi Recipe

Prepare the Chicken

Season chicken breasts with salt and black pepper and vacuum seal in a bag. Sous vide at 145°F (63°C) for 1.5 hours.

Sear the Chicken

After sous vide, heat olive oil in a skillet over medium-high heat. Add chicken and sear for 3-4 minutes on each side until golden brown.

Make the Gnocchi Dough

Boil potatoes until tender, then mash and cool. Combine with flour, egg, and salt to form a dough. Roll into ropes and cut into gnocchi pieces.

Cook the Gnocchi

Boil gnocchi in salted water until they float, then remove and set aside.

Cook Bacon

In a skillet, cook chopped bacon over medium heat until crispy. Remove bacon and set aside.

Sauté Vegetables

In the same skillet, add sweet corn and kale, sautéing until tender. Return bacon to the skillet and mix well.

Prepare the Purée

In a saucepan, cook diced onion in water until soft. Add maple syrup and blend until smooth.

Plate the Dish

On a plate, place the sautéed vegetables and bacon, top with gnocchi, and slice the seared chicken. Drizzle with onion & maple purée.