Roast Chicken with Espelette Pepper & Gnocchi - Oliviers & Co.

Roast Chicken with Espelette Pepper & Gnocchi

September 22, 2017
Southern Chicken Gnocchis “a la Romaine”

Piment d'Espelette, or Espelette Pepper, is a deep red colored, flavor-packed pepper that grows in a small area in the Basque region of southwest France. Its smoky flavor and mild heat imparts a distinct flavor to this recipe.  The gnocchi perfectly counterbalances the roast chicken.  Delicious! 

Roast Chicken with Espelette Pepper & Gnocchi


Add the milk, butter and 4-5 pinches of nutmeg into a large saucepan.

Gently bring to the boil, add salt & sprinkle with semolina, whisking vigorously for 5 min.

When the semolina is cooked, remove from heat, adding the egg and parmesan. Mix well & return to a low heat for 30 seconds.

Spread the mixture, roughly 1 inch thick, into a baking tray, smoothing out with a spatula.

Set aside to cool. Cut out the gnocchi with a 2 inch diameter pastry cutter. Preheat the oven to 425 degrees.

Roll the gnocchi in the remaining parmesan and arrange in a roasting pan in slightly overlapping layers.

Sprinkle with Oliviers&Co Olive & Thyme Oil & bake for about 15 min. Set aside.

Meanwhile, slit the thighs in half & spread 2 tbsp. of Oliviers&CoTomato Chutney with Espelette Pepper inside. Season with salt and pepper.

Sear the thighs in a hot pan with 2 tbsp. of Oliviers&Co Shallot &Olive Oil until nicely browned on both sides. Place them on a baking tray and bake for 20 min, basting regularly with the rendered juices. Serve with the gnocchi.

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