Ingredients

• 2 large potatoes
• skin on
• 200g/7oz plain flour
• plus extra for dusting
• 150g/5oz strong goats' cheese
• 4 x 200-225g/7-8oz chicken breasts
• skin on
• 12 sage leaves
• 50g/2oz butter
• softened
• 200ml/7fl oz fresh chicken stock
• 150ml/5fl oz double cream
• 1 tbsp olive oil
• 1 bag washed spinach
• salt and freshly ground black pepper

Directions

• For the gnocchi
• place the whole potatoes into a saucepan with plenty of water and bring to the boil. Simmer for 20-25 minutes or until tender.
• Remove from the water and peel the skins off while still warm.
• Place the potato flesh into a bowl and mash until smooth.
• Add half of the flour and gently work into the potato. Add the goats' cheese and gently mix then add the remaining flour and gently mix to form a dough.
• Roll out the dough onto a clean
• floured surface to form a sausage-shape with a diameter of about 2cm/0.5inch and cut into 2cm/0.5inch pieces.
• Bring a large pan of salted water to the boil and drop in the gnocchi. Remove the gnocchi with a slotted spoon when they float to the surface.
• Refresh in a bowl of iced water
• drain well and place onto abaking tray to dry.
• Meanwhile
• preheat the oven to 200C/390F/Gas 6.
• For the chicken
• gently lift up the skin of each chicken breast
• leaving it attached to the flesh
• and place three sage leaves under the skin of each.
• Lay the skin back over the sage leaves and rub butter on top of the skin. Season with salt and freshly ground black pepper.
• Place the chicken in a heavy-based
• ovenproof pan and roast in the oven for 10 minutes. Reduce the oven temperature to 150C/300F/Gas 2 and roast for a further 15 minutes.
• Remove the chicken breasts from the pan and keep warm. Add the stock to the pan and place over a high heat. Boil until reduced in volume by half.
• Add the gnocchi and cream to the stock
• return to the boil and allow to thicken slightly. Season to taste with salt and freshly ground pepper.
• Heat a frying pan until hot then and add the olive oil and the spinach. Cook for 1-2 minutes until wilted.
• Serve the chicken with the wilted spinach
• gnocchi and creamy sauce.