Chestnut Gnocchi with Roast Pheasant

Make a delicious roast pheasant with caramelized gnocchi.


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


  1. For the gnocchi:
  2. Bake potatoes in oven at 180°C for about 45 mins.
  3. Scoop out flesh when cooked and pass through sieve.
  4. 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.
  5. Flour your work surface and roll your dough in to long sausage shapes, they don't have to be perfect.
  6. Cut into pieces of whatever size you want.
  7. Bring a pot of water to the boil, add some salt.
  8. 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.
  9. 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.
  10. For the Pheasant:
  11. Ask your butcher to prepare pheasant for you.
  12. Sear pheasant in hot pan, setting a nice golden brown colour.
  13. Add some butter, herbs and chicken stock.
  14. Place in the oven at 160°C for about 20-25 mins.
  15. Remove and allow to rest (it is important you baste the pheasant regularly while you cook it).
  16. Remove breast and serve with caramelized gnocchi.


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