This dish is all about crispy, juicy chicken and gnocchi that’s golden and slightly crispy on the outside, with a creamy, herb-packed sauce that brings it all together. The beauty of this recipe is how simple ingredients transform into a comforting, restaurant-worthy meal in just 30 minutes. The air fryer makes the chicken a breeze, and the gnocchi? Pure crispy, chewy perfection. Serve it with a handful of fresh greens to cut through the richness and you’ve got yourself a plate of magic. Simple, satisfying, and seriously delicious.
Ingredients
- 2 chicken legs
- 3 tablespoons olive oil
- 2 tablespoons butter
- 10.5 ounces gnocchi
- 2 shallots - finely sliced
- 2 cloves garlic - finely sliced
- 5 ounces white wine
- 3.4 ounces chicken stock
- 6.8 ounces heavy cream
- 1 small handful flat leaf parsley - finely chopped
- 1 handful chives - finely chopped
- sea salt
- freshly ground black pepper
- lamb’s lettuce or watercress - to serve
Instructions
Cook the chicken:
- Rub the chicken legs all over with 2 tablespoons of olive oil, then sprinkle with salt and pepper and place them into your air fryer basket to cook at 200°C / 392F for 20 - 25 minutes, until cooked through and golden.
Sauté the gnocchi:
- Add the butter and the remaining olive oil to a large non-stick pan and add the gnocchi.
- Pan-fry for 5 -6 minutes, stirring often, until the gnocchi is crisp and golden.
- Remove from the pan with a slotted spoon and set aside.
Make the pan sauce:
- To the same pan, add the shallots and sauté for 5 minutes, until softened.
- Add the garlic and cook for a couple of minutes, until fragrant, then pour in the white wine and allow to bubble for 2 - 3 minutes to reduce slightly.
- Add the chicken stock and cream and bring to the boil.
- Cook for a further 3 - 4 minutes to thicken the sauce then stir through the chopped herbs and crispy gnocchi.
Finish and serve:
- Serve the gnocchi with the cooked chicken legs and add a little lamb’s lettuce or watercress salad to finish.