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Ingredients

• 450 g Maris Piper or Russet potatoes
• 100 g rock salt, for baking
• 1 egg yolk
• 2 tbsp tipo 00 pasta flour, plain flour or durum wheat semolina
• 1/2 nutmeg, grated
• 1 large pinches salt
• 1 bunches mint, leaves only, finely chopped

• 100 ml olive oil
• 1 whole chicken, on the bone, about 900g 1kg, cut into 10 pieces
• 2 Spanish onions, finely sliced
• 1 bulbs garlic, cut in half around the middle
• 1 bunches sage, leaves only
• 1 bunches lemon thyme
• 1 unwaxed lemon, rind only, peeled into strips
• 1 large glasses white wine
• 1.4 litres chicken stock
• 500 g fresh (shelled weight) or frozen garden peas
• extra virgin olive oil, to serve
• 100 g Pecorino Sardo cheese, grated, to serve

Description

For A Simple Dish That’s Bursting With Flavour, Why Not Tray Aaron Craze’s Favourite Gnocchi Recipe

UK TV