Autumn 2023Garlic chilli chicken with parmesan cream, gnocchi and seasonal tenderstem broccoli

Chef David Hayden and wife Rachael run The Gallows in Milnrow. They were winners of Come Dine with Me: The Professionals last year.

David, who has catered for premiership footballers, TV stars and other celebs, shares his recipe for garlic chilli chicken with gnocchi and parmesan cream.

Ingredients for the gnocchi:

• 2 large floury potatoes (eg Maris Piper)
• 50g ricotta cheese
• 90g plain flour
• 1 free-range egg, beaten
• Sea salt and freshly ground white pepper

Ingredients for the chicken and cream sauce:

• 2 chicken breasts
• 1 tsp of crushed garlic
• 1 tsp of chilli
• 1 tbsp of vegetable oil
• 500ml of double cream
• 200g grated parmesan cheese
• 250g of tenderstem broccoli

Gnocchi

1. Preheat the oven to 200°C/Gas 6.
2. Bake the potatoes in their skins until they are tender; this will take about 1 hour to 1 hr and 15 minutes. Whilst the potatoes are still warm, remove the flesh from their skins and mash until they are smooth.
3. Mix in the ricotta, salt, white pepper and flour before making a well in the middle and adding the beaten egg.
4. Begin to combine the mixture with floured hands and work until you have a smooth dough. Be careful not to overwork the dough as it won’t expand when cooking if it becomes too dense.
5. Cut the dough in half and roll it into a long tube about 1.5cm thick. Using the back of a floured butter knife, cut each length into 2cm pieces to make individual gnocchi ‘pillows’.
6. Gently press each gnocchi pillow in the centre using a floured finger: this means each piece will hold more sauce and flavour.

Chicken, cream sauce and broccoli

1. Prepare the chicken breasts in advance by cutting them in half horizontally to form a butterfly, and marinate with 1 tsp of crushed garlic and 1 tsp of chilli, and a tbsp of vegetable oil and leave in the refrigerator for an hour.
2. Put 500ml of double cream in a pan and warm it through until it reduces to half then add 200g grated parmesan cheese. It will thicken naturally.
3. Place the butterfly chicken in the oven for 8 minutes at 180°C/Gas 3 until firm to the touch and cooked through.
4. Bring a large pan of water to the boil. Add the gnocchi, tilting the pan from side to side briefly to stop them sticking together, then simmer for about 1½–2 minutes until they start to float. Drain the gnocchi and leave them to steam-dry for 1–2 minutes before adding to the parmesan cheese sauce. If you don’t want to make your own gnocchi you can always use pre-prepared to simplify the dish.
5. Cook the tenderstem broccoli in salted water until tender and keep warm.
6. To serve, place the gnocchi and parmesan sauce on the base of the serving plate. The tenderstem broccoli goes on top and then the chilli chicken breast.