About This Recipe
The smoky flavor of Espelette pepper imparts a distinct flavor to this recipe. The gnocchi perfectly counterbalances the roast chicken. Delicious!
Ingredients
At Oliviers&Co
Tomato & Espelette Pepper Delice
Shallot Olive Oil
Fresh Thyme Olive Oil
Salt from Camargue
At the market
6 chicken thighs with skin
5 tbsp butter
3/4 cup medium semolina
4 cups milk
1 egg, beaten
Cup freshly grated parmesan
Grated nutmeg
Directions
Add milk, butter and 4-5 pinches of nutmeg into a large saucepan. Gently bring to a boil, add salt and sprinkle with semolina, whisking vigorously for 5 minutes.
When the semolina is cooked, remove from heat, adding egg and 3/4 cup of parmesan. Mix well and return to a low heat for 30 seconds.
Spread the mixture, roughly 1 inch thick, into a baking a tray. Smooth out with a spatula.
Set aside to cool. Cut out the gnocchi with 2 inch diameter pastry cutter.
Preheat oven to 425°F.
Roll the gnocchi in the remaining parmesan and arrange in a roasting pan in slightly overlapping layers.
Drizzle with thyme olive oil and bake for about 15 minutes. Set aside.
Meanwhile, slit the thighs in half and spread 2 tbsp of delice inside. Season with salt.
Sear the thighs in a hot pan with 2 tbsp of shallot olive oil, until nicely browned on both sides. Place them on a baking tray and bake for 20 minutes, basting regularly with rendered juice.
Finish with a drizzle of shallot olive oil and serve with gnocchi.