Roasted Chicken & Gnocchi Recipe
crispy spatchcock chicken, truffle and tarragon ‘gravy,’ brown butter gnocchi & lemon brûlée
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Gravy
In a saucepan, combine chicken stock, truffle oil, and chopped tarragon. Bring to a simmer over medium heat and let it reduce slightly, about 10 minutes. Season with salt and pepper to taste.
Cook the Gnocchi
In a large skillet, melt the butter over medium heat. Add the gnocchi and cook until they are golden brown and crispy, about 5-7 minutes. Remove from heat and stir in the lemon zest and juice.
Prepare the Lemon Brûlée
In a small bowl, mix the sugar with the lemon juice. Spread the mixture over a heatproof dish and use a kitchen torch to brûlée the top until caramelized. Set aside to cool.
Serve
Place the roasted chicken on a serving platter, drizzle with truffle and tarragon gravy, and serve alongside the brown butter gnocchi. Top with the lemon brûlée as a dessert.
