Chef Mark Godbeer’s Go-To Gnocchi

Method

Gnocchi

1. Roast potatoes on a bed of salt until brown and soft. Scoop flesh into a drum sieve and pass into a bowl.
2. Add butter and combine.
3. Add egg and yolk and combine gently.
4. Fold through flour and baking powder and rest 1 hour at room temperature.
5. Roll out on floured bench and cut to size.
6. Place into salted boiling water until they float, then remove and set aside to cool.

Sauce

1. In a heavy bottomed pan set at medium high, add a couple table spoons of oil and heat up. Add the chicken and a pinch of salt and pepper and brown.
2. Once browned remove chicken from the pan and set aside, place the chorizo immediately in the same pan and turn heat down. We want this to cook slow and low in order to draw out as much oil as possible.
3. After 10 minutes stirring occasionally, add the onions and sauté for 5 minutes. Add the mushrooms and turn heat up to medium, stirring regularly for another 2 minutes. Next add the butter, garlic and rosemary and mix well. Add the cooked chicken and turn heat up to high, stirring regularly for another 2 minutes.
4. Add the chicken stock and cream and bring to a simmer. Simmer low until 1/3 of the liquid has reduced.
5. Add the goats cheese and stir until fully incorporated, season with salt and pepper. Simmer for a few minutes. The sauce is now ready for the gnocchi.