Pheasant and Leek Gnocchi Bake
|For the Dish|
|100g||Kale, hard stalks removed|
|1||Chicken Stock Cube|
|1/2 tbsp||Coconut Oil|
|2||Leeks, cut into rounds|
|500g||Pheasant breast, cut into 3cm chunks|
|200g||Mushrooms, roughly sliced|
|1/2 tsp||English Mustard Powder|
|1/2 bunch||Parsley, roughly chopped|
|to taste||Salt and Pepper|
|3 tbsp||Fresh Breadcrumbs|
Bring a saucepan of water to the boil and preheat your oven to 190°C/170°C Fan/Gas Mark 5
When the water is boiling, drop in the gnocchi and cook for 2 minutes, then add the kale and cook for a further 2 minutes.
Once cooked, use a mug to scoop out 300ml of the cooking liquid. Add the chicken stock cube to the mug, stir and set aside.
Drain the gnocchi and kale.
While the gnocchi is cooking, heat the oil and 1tbsp butter in a baking dish over a medium-high heat.
When hot, add the chopped onion and leeks and fry for about 3 minutes, or until the vegetables begin to soften.
Crank up the heat to maximum. Then add both the pheasant and mushrooms to the dish.
Stir-fry for a few minutes, or until the meat takes on a little colour, then remove from the heat.
In a separate pan, melt 1tbsp butter and stir in the flour and mustard powder, then gradually start adding the stock. Stir in about a quarter of the liquid at a time to avoid lumps.
When all of the stock has been added, bring to the boil, then take the pan off the heat and stir in the mustard powder, parmesan and chopped parsley. Season with salt and pepper.
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.
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.