Pheasant and Leek Gnocchi Bake

Recipe by Eat Wild

A fantastic and easy mid-week dinner. The leak and Pheasant taste delicious with gnocchi. You can use shop bought Gnocchi or make your own if you have time

If you don’t fancy the Gnocchi, you can use small potatoes in this great dish

Prep Time 20 mins
Cooking Time 20 mins

Serves 4

The best type of potato for this recipe is a Fluffy
variety such as Yukon Gold

Recipe contains: Dairy, Gluten

Ingredients

500g Fresh Gnocchi (or make your own)
Kale, hard stalks removed
1 Chicken Stock Cube
1/2 tbsp Coconut Oil
2 tbsp Butter
1 Onion, diced
2 Leeks cut into rounds
500g Pheasant Breast cut into 3cm chunks
200g Mushrooms, roughly sliced
25g Plain Flour
1/2 tsp Parmesan, grated
1/2 bunch Parsley, roughly chopped
to taste Salt & Pepper
3 tbsp Fresh Breadcrumbs

Nutritional information not available. Find out more.

Method:

1. Bring a saucepan of water to the boil and preheat your oven to 190°C/170°C Fan/Gas Mark 5
2. When the water is boiling, drop in the gnocchi and cook for about 2 minutes, they are ready when they float to the surface!
3. Once cooked, remove using a slotted spoon and cook the kale in the same water for another 2 minutes. Also remove and set aside.
4. Take about 300ml of the cooking liquid, add the chicken stock cube to that, and set aside.

Preheat the Oven & Cook the Gnocchi

Cook the vegetables and Pheasant. Make the Sauce

1. While the gnocchi is cooking, heat the oil and 1tbsp butter in a baking dish over a medium-high heat.
2. When hot, add the chopped onion and leeks and fry for about 3 minutes, or until the vegetables begin to soften.
3. Crank up the heat to maximum. Then add both the pheasant and mushrooms to the dish.
4. Stir-fry for a few minutes, or until the meat takes on a little colour, then remove from the heat.
5. In a separate pan, melt 1tbsp 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 of 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.

Transfer to the Baking Dish

1. Pour the mixture into the baking dish, covering the vegetables and pheasant, then add the gnocchi and kale. Gently mix to combine and top with breadcrumbs.
2. 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.

This recipe (including pictures and videos) is used with kind permission of Eat Wild

Nutritional Information is not available for this recipe. If you require dietary advice please consult your GP. Disclaimer, allergy advice and more information on our blog.

Did you like Pheasant and Leek Gnocchi Bake? Reviews, information about potato varieties and our shop.

This recipe falls into various categories. If you like this, try some more from Autumn, Lunch & Dinner, Pheasant, Winter

Find more recipes that use Fluffy
potatoes such as Yukon Gold.

Do you have allergies? Check out our Gluten free, Dairy free and Egg free recipes

This recipe is from Eat Wild

The best type of potato for Pheasant and Leek Gnocchi Bake
is a Fluffy
variety such as Yukon Gold

Your culinary disasters may be because you are using the wrong potato type. Potatoes come in many shapes, sizes, colours and textures. Some potatoes are better suited to a certain way of cooking. Find out more and look at the amazing range of potatoes grown in the UK.

We have a shop on site for you to try these rare varieties. Perhaps a red variety? Or a Heritage Potato? Experiment with potatoes not usually found in supermarkets for different colours and tastes. We also have standard white ones.