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Roast Chicken with Herb Gnocchi and White Wine Sauce

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.
Servings: 2
Author: Donal Skehan

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.