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Prep 20 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
  • 500 g Fresh gnocchi
  • 100 g Kale, hard stalks removed
  • 1 Chicken stock cube
  • ½ tbsp Coconut oil
  • 2 tbsps Butter
  • 1 Onion, diced
  • 2 Leeks, cut into rounds
  • 500 g Pheasant breast, cut into 3cm chunks
  • 200 g Mushrooms, roughly sliced
  • 25 g Plain flour
  • ½ tsp English mustard powder
  • 25 g Parmesan, grated
  • ½ bunch Parsley, roughly chopped
  • Salt and pepper, to taste
  • 3 tbsps Fresh breadcrumbs
Pheasant and Leek Gnocchi Bake Pheasant and Leek Gnocchi Bake

Pheasant and Leek Gnocchi Bake

A fantastic and easy mid-week dinner. If you don’t like gnocchi, then substitute for pasta, to turn it into a more traditional pasta bake.


Bring a saucepan of water to the boil and preheat your oven to 190℃/170℃ Fan/Gas Mark 5


When the water is boiling, drop in the gnocchi and cook for about 2 minutes. They are ready once they float to the surface. Once cooked, remove using a slotted spoon, and cook the kale in the same water for another 2 minutes. Also remove, and set aside. Take about 300 ml of the cooking liquid, add the chicken stock cube to that, and set aside.


While the gnocchi is cooking, heat the oil and 1 tbsp butter in a baking dish over a medium heat. When hot, add the chopped onion and leeks and fry for about 3 minutes, or until the vegetables begin to soften.


Crank up the heat to maximum, then add both the pheasant and mushrooms to the dish. Stir-fry for a few minutes, or until the meat takes on a little colour, then remove from the heat.


In a separate pan, melt 1 tbsp butter and stir in the flour and mustard powder, then gradually start adding the stock. Only add more stock when the stock is fully combined with the flour, butter and mustard mixture. The slower you add the stock, the less chance there will be for lumps. When all of the stock has been added, bring to the boil, then take the pan off the heat and stir in the parmesan and chopped parsley. Season with salt and pepper.


Pour the mixture into the baking dish, covering the vegetables and pheasant, then add the gnocchi and kale. Gently mix to combine, then top with breadcrumbs.


Bake for 20 minutes, or until the breadcrumbs are golden. Remove the dish from the oven and serve on its own, or with a large bowl of steamed vegetables.

Pheasant and Leek Gnocchi Bake Pheasant and Leek Gnocchi Bake

Pheasant and Leek Gnocchi Bake

A fantastic and easy mid-week dinner. If you don’t like gnocchi, then substitute for pasta, to turn it into a more traditional pasta bake.

favorite
print
rate
Prep 20 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
  • 500 g Fresh gnocchi
  • 100 g Kale, hard stalks removed
  • 1 Chicken stock cube
  • ½ tbsp Coconut oil
  • 2 tbsps Butter
  • 1 Onion, diced
  • 2 Leeks, cut into rounds
  • 500 g Pheasant breast, cut into 3cm chunks
  • 200 g Mushrooms, roughly sliced
  • 25 g Plain flour
  • ½ tsp English mustard powder
  • 25 g Parmesan, grated
  • ½ bunch Parsley, roughly chopped
  • Salt and pepper, to taste
  • 3 tbsps Fresh breadcrumbs

Bring a saucepan of water to the boil and preheat your oven to 190℃/170℃ Fan/Gas Mark 5


When the water is boiling, drop in the gnocchi and cook for about 2 minutes. They are ready once they float to the surface. Once cooked, remove using a slotted spoon, and cook the kale in the same water for another 2 minutes. Also remove, and set aside. Take about 300 ml of the cooking liquid, add the chicken stock cube to that, and set aside.


While the gnocchi is cooking, heat the oil and 1 tbsp butter in a baking dish over a medium heat. When hot, add the chopped onion and leeks and fry for about 3 minutes, or until the vegetables begin to soften.


Crank up the heat to maximum, then add both the pheasant and mushrooms to the dish. Stir-fry for a few minutes, or until the meat takes on a little colour, then remove from the heat.


In a separate pan, melt 1 tbsp butter and stir in the flour and mustard powder, then gradually start adding the stock. Only add more stock when the stock is fully combined with the flour, butter and mustard mixture. The slower you add the stock, the less chance there will be for lumps. When all of the stock has been added, bring to the boil, then take the pan off the heat and stir in the parmesan and chopped parsley. Season with salt and pepper.


Pour the mixture into the baking dish, covering the vegetables and pheasant, then add the gnocchi and kale. Gently mix to combine, then top with breadcrumbs.


Bake for 20 minutes, or until the breadcrumbs are golden. Remove the dish from the oven and serve on its own, or with a large bowl of steamed vegetables.