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Gordon Ramsay’s Roasted Chicken With Herb Gnocchi and Mushrooms

The first time I tasted gnocchi that genuinely sang, it was in a tiny trattoria nestled in the hills of Tuscany. I remember the plump little dumplings, impossibly light and pillowy, practically melting on my tongue. They were tossed with a simple sage butter sauce, and the entire experience was pure, unadulterated comfort. From that moment on, I was determined to master the art of gnocchi making. It’s a journey that’s led me to experiment with countless variations, and this recipe, inspired by Gordon Ramsay’s take, is a glorious culmination of that passion – a dish that perfectly balances rustic charm with refined technique.

Recipe Overview

Prep Time: 45 minutes
Cook Time: 35 minutes
Total Time: 1 hour 20 minutes
Servings: 4
Yields: 4 plates
Dietary Type: Not specified

Ingredients

For the Herb Gnocchi:

3 lbs large Idaho potatoes
A scant 2/3 cup pasta flour (Note: It’s crucial to use just under 2/3 cup for the right texture)
2 eggs
3/4 to 1 cup soft blue cheese
3 tablespoons chopped mixed herbs (chervil, parsley, chives, basil)
Salt and pepper
Olive oil, to drizzle and fry
1 tablespoon butter

For the Roasted Chicken:

2 chicken breasts (bone in)
Small bunch of thyme
2 sprigs of rosemary
1 bay leaf
1 head of garlic, halved horizontally
2 lemons, sliced
1 teaspoon white peppercorns
1 teaspoon coriander seeds
Sea salt and black pepper
2 tablespoons olive oil
2 tablespoons butter

For the Garnish:

2 baby carrots
1 salsify baton
1 baby leek
A few white mushrooms (or other seasonal variety), chopped
Olive oil
A few truffle slices (optional)

Equipment Needed

Oven
Baking dish
Large pot
Slotted spoon
Ice bath
Frying pan
Food mill or potato ricer
Sharp knife
Cutting board
Mixing Bowls
Mouli (optional alternative to food mill)

Instructions

Prepare the Potatoes: Preheat your oven. Bake the Idaho potatoes until the skin is crisp on the outside and the potato is soft and fluffy in the middle. This typically takes about 45-60 minutes at 400°F (200°C), but check for doneness by piercing them with a fork. Let them cool slightly before handling.
Milling the Potatoes: Scoop out the flesh of the baked potatoes. Pass the potato flesh through a mouli or a food mill until it is completely smooth and there are no lumps. A potato ricer also works well for this step. The key is to remove any traces of lumps to achieve a light and airy gnocchi.
Combine Dry Ingredients: Lay the pureed potatoes out on a clean work surface. Dust with the pasta flour.
Mix Wet Ingredients: Make a well in the middle of the potato and flour mixture. Beat the eggs and blue cheese together in a separate bowl. Pour the egg and cheese mixture into the well.
Form the Gnocchi Dough: Gradually fold the potato and flour mixture into the wet ingredients. Once partially combined, add the chopped mixed herbs and salt and pepper to taste. Do not overwork the dough, or it will become tough.
Chill the Dough: Scoop the gnocchi mixture into a bowl and cool in the refrigerator until firm. This helps the gnocchi hold their shape during cooking.
Shape the Gnocchi: On a lightly floured surface, shape the chilled mixture into long sausages, about 1.5cm thick. Cut the sausages into 2-3 cm lengths with the back of a knife, pressing down slightly to create ridges on one side.
Boil the Gnocchi: Bring a large pan of salted water to a rolling boil. Add the gnocchi to the boiling water.
Blanch the Gnocchi: As soon as the gnocchi float to the surface, give them another 30 seconds, then fish them out with a slotted spoon and immediately transfer them to a bowl of ice-cold water. This stops the cooking process and keeps them from becoming mushy.
Dry the Gnocchi: Repeat the boiling and blanching process with the remaining gnocchi. Drain the blanched gnocchi and dry them completely with kitchen paper or in a clean tea towel. Toss them in a little olive oil to prevent them from sticking together.
Brown the Gnocchi: Heat some olive oil and butter in a frying pan over medium-high heat. Add the blanched gnocchi and brown them for a few minutes, turning them frequently, until they are nicely caramelized all over. This step adds a wonderful nutty flavor and crispy texture.
Prepare the Chicken: Preheat your oven to 375ºF (190°C). Season the chicken breasts generously with salt and pepper.
Roast the Chicken: In a baking dish, combine the thyme, rosemary, bay leaf, halved garlic head, sliced lemons, white peppercorns, coriander seeds, olive oil, and butter. Place the seasoned chicken breasts on top of this aromatic mixture.
Roasting Time: Place the baking dish in the preheated oven and roast for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Rest the Chicken: Remove the chicken from the oven and let it rest for 10 minutes before carving. This allows the juices to redistribute, resulting in more tender and flavorful meat.
Prepare the Vegetables: While the chicken is roasting, blanch the baby carrots and salsify in boiling water for 1-2 minutes. Immediately plunge them into an ice water bath to stop the cooking process and preserve their vibrant color.
Sauté the Vegetables: Sauté the blanched carrots, salsify, and chopped mushrooms in olive oil until tender and lightly browned. Season with salt and pepper to taste.
Assemble the Dish: To serve, carve the breast meat from the bone and arrange the chicken on each plate. Add the herb gnocchi, pan-roasted baby carrots, baby leek, salsify, and mushrooms. Scatter with a few slices of truffle, if available, for an extra touch of luxury.

Expert Tips & Tricks

Potato Perfection: Using starchy Idaho potatoes is key for light and fluffy gnocchi. Waxy potatoes will result in a gummy texture.
Don’t Overwork the Dough: Overworking the gnocchi dough will develop the gluten, resulting in tough gnocchi. Mix just until the ingredients come together.
Brown Butter Boost: Consider adding a knob of brown butter to the pan when browning the gnocchi for an extra layer of nutty flavor.
Herb Infusion: For a more intense herbal flavor, infuse the olive oil used for roasting the chicken with the thyme and rosemary sprigs for a few hours beforehand.
Resting is Key: Don’t skip the resting step for the chicken. It’s crucial for juicy and tender meat.

Serving & Storage Suggestions

Serve the roasted chicken and herb gnocchi immediately for the best flavor and texture. The dish is beautiful on its own, but a side of green beans or asparagus would complement it nicely.

Leftovers can be stored in the refrigerator in an airtight container for up to 3 days. Reheat the chicken and gnocchi separately in a skillet or oven until warmed through. Microwaving is not recommended, as it can make the gnocchi rubbery.

The cooked gnocchi can also be frozen for up to 2 months. To freeze, spread the cooked gnocchi in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer bag or container. Cook straight from frozen, adding a few extra minutes to the browning time.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	759 kcal	N/A
Calories from Fat	294 g	39%
Total Fat	32.7 g	50%
Saturated Fat	14 g	69%
Cholesterol	194 mg	64%
Sodium	520.4 mg	21%
Total Carbohydrate	87.2 g	29%
Dietary Fiber	11.1 g	44%
Sugars	3.2 g	12%
Protein	34.5 g	68%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free Gnocchi: Substitute the pasta flour with a gluten-free all-purpose blend. You may need to add a bit more or less liquid to achieve the right dough consistency.
Cheese Variations: Experiment with different types of cheese in the gnocchi. Gorgonzola, ricotta, or even a smoked cheddar would all be delicious.
Vegetarian Option: Omit the chicken and serve the gnocchi with a rich mushroom ragu or a pesto cream sauce.
Seasonal Vegetables: Swap out the baby carrots and salsify for other seasonal vegetables, such as asparagus in the spring or butternut squash in the fall.

FAQs (Frequently Asked Questions)

Q: Can I make the gnocchi ahead of time?
A: Yes, you can make the gnocchi a day or two in advance. Store the cooked gnocchi in the refrigerator in an airtight container.

Q: What if my gnocchi dough is too sticky?
A: If your dough is too sticky, add a little more flour, a tablespoon at a time, until it reaches a workable consistency.

Q: Can I use dried herbs instead of fresh?
A: While fresh herbs are preferred for their flavor, you can substitute with dried herbs. Use about 1 teaspoon of dried herbs for every tablespoon of fresh herbs.

Q: How do I prevent my chicken from drying out?
A: Basting the chicken with the pan juices during roasting can help keep it moist. Also, make sure not to overcook it.

Q: Is truffle oil a suitable substitute for truffle slices?
A: While truffle oil can add a truffle flavor, it’s not quite the same as fresh truffle slices. If you can’t find fresh truffles, consider omitting them altogether.

Final Thoughts

This roasted chicken with herb gnocchi and mushrooms is more than just a meal; it’s an experience. The combination of comforting gnocchi, flavorful chicken, and earthy mushrooms creates a symphony of flavors that will delight your senses. Don’t be intimidated by the multiple steps – each one is manageable, and the end result is well worth the effort. Gather your ingredients, roll up your sleeves, and embark on this culinary adventure. I encourage you to experiment with variations, share your feedback, and perhaps pair this dish with a crisp Italian white wine for the ultimate dining experience. Buon appetito!

Gordon Ramsay’s Roasted Chicken With Herb Gnocchi and Mushrooms. Recipe