Creamy chicken pesto gnocchi

Cover the potatoes (500 g) with cold water in a saucepan and add a pinch of salt (5 g). Bring to a boil and simmer for 30 minutes or until completely cooked.

Remove from the water onto a cooling rack and let steam dry until cool enough to handle. Remove the skins and press through a potato (500 g) ricer or push through a fine sieve using a scraper or spatula into a mixing bowl. Add in the salt (5 g) and gradually mix in the flour (100 g). Don't be afraid to add extra flour if it feels too sticky.

Place the gnocchi dough onto a floured work surface and cut into smaller pieces. Next, roll the pieces into thin sausage shapes and cut into 1cm gnocchi. Place onto a tray dusted with flour (100 g), semolina or rice flour. Place into the fridge to firm up before rolling down a fork to create ridges (see video for reference).

Place all ingredients into a blender and blend to your desired consistency. Feel free to add extra olive oil (75 ml) if you like a looser pesto. Season to taste with salt (5 g) and black pepper.

Cut each chicken breast (2 breast) into 5 or 6 equal-size pieces and season on each side with salt (5 g) and pepper.

Place a frying (10 ml) pan over medium-high heat and drizzle in the oil. Once it's hot, add in the chicken (400 ml) and sear on each side until golden brown. Don't worry if it's not cooked completely at this stage as it will finish cooking in the sauce. Remove from the pan and place onto a plate.

Turn the heat to low and into the same pan place most of the pesto keeping a little back to garnish later and cook for one minute. Pour in the chicken stock (400 ml) and turn up the heat to bring it to a boil. Simmer for 5 minutes before pouring in the cream (150 ml). Simmer for a further 5 minutes. Place a large pan of salted water over high heat and bring to a boil for cooking the gnocchi.

Add the kale (40 g) into the sauce, stir and then place the chicken (400 ml) back into the sauce as well. Cook for 5 more minutes.

To cook the gnocchi, place it into the boiling water and once it floats to the surface it is cooked. This will take 2 to 3 minutes. Transfer the cooked gnocchi to the sauce and stir everything together.

Share into bowls or plates, drizzle with the remaining pesto and scatter with fresh basil leaves (40 g) and pine nuts (25 g). Enjoy.

Tom's Tip - You can toast the pine nut (25 g) in a dry pan until golden for a deeper, richer flavour in your pesto. Also if you don't want to make your own gnocchi or pesto skip those steps as using shop bought is absolutely fine.