Make a delicious roast pheasant with caramelized gnocchi.


  • pheasant
  • gnocchi :
  • 2 tblsp chestnut puree
  • 8 leaves sage (4 finely shredded)
  • 500 g baked potato (peeled and riced)
  • 15 g parmesan
  • 2 egg yolks
  • 120 g flour
  • seasoning salt and pepper
  • 20 g butter


  • For the gnocchi:
  • Bake potatoes in oven at 180°C for about 45 mins.
  • Scoop out flesh when cooked and pass through sieve.
  • Add your parmesan, flour and seasoning and mix, then add your herbs and eggs, it should be similar to a pastry dough, not to dry or not to wet/sticky.
  • Flour your work surface and roll your dough in to long sausage shapes, they don't have to be perfect.
  • Cut into pieces of whatever size you want.
  • Bring a pot of water to the boil, add some salt.
  • Place your Gnocchi in the simmering water and cook for 3-4 mins or until firm to the touch, remove gnocci and place in the water to stop them over cooking.
  • Your can serve straight from the pot tossed in olive oil, a little parmesan, seasoning and a little butter or you can pan fry them, caramelize them a little and serve like this.
  • For the Pheasant:
  • Ask your butcher to prepare pheasant for you.
  • Sear pheasant in hot pan, setting a nice golden brown colour.
  • Add some butter, herbs and chicken stock.
  • Place in the oven at 160°C for about 20-25 mins.
  • Remove and allow to rest (it is important you baste the pheasant regularly while you cook it).
  • Remove breast and serve with caramelized gnocchi.

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