Green Pillows

Gnocchi

1. Place potatoes into a large pot of cold salted water and bring to the boil over high heat.
2. Reduce to medium heat and cook for 35-40 minutes until soft and tender.
3. Drain the potatoes, peel while still warm and pass through a potato ricer into a large bowl.
4. Allow the potatoes to cool slightly, before adding flour, egg and salt.
5. Gently bring the dough together, to form a soft, not sticky, dough.
6. Divide the dough into four portions, and roll each into a 2cm thick rope.
7. Cut into 2cm pieces and roll each (optional) over the back of a fork to create ridges.
8. Refrigerate to hold shape for 30 minutes.
9. Bring a large pot of salted water to the boil, over high heat.
10. Cook the gnocchi in batches, until they float to the top, then cook for a further 30 seconds.
11. Remove with a slotted spoon and place onto a lightly oiled tray.
12. Reserve on the tray until needing to crisp up later.

Lemon & Sumac Chicken

1. In a bowl, combine the olive oil, garlic, lemon zest, lemon juice, sumac, salt and pepper.
2. Add the chicken thighs and toss until evenly coated.
3. Cover and marinate for at least 30 minutes.
4. Heat a frying pan over medium heat and lightly oil the surface.
5. Cook the chicken 5-6 minutes on the first side, and 4-5 minutes on the other, or until golden and cooked through to 75°C.
6. Transfer to a board, rest for 5 minutes then slice into semi thick strips.
7. Wrap in foil, until needing to add to the sauce.

Creamy Za’atar Ricotta Pesto

1. Place basil, spinach, parsley, ricotta, za’atar, parmesan, garlic, pine nuts, lemon juice and honey into a food processor.
2. Blend until smooth, slowly drizzling in olive oil while processing.
3. Transfer the pesto mixture to a saucepan and stir through the cream and za’atar.
4. Place over low heat, cooking gently until silky and warm.
5. Season with salt and pepper, to taste, and lower the heat to the lowest setting.

Crispy Chickpeas

1. Preheat oven to 200°C fan forced, and line a baking tray with baking paper.
2. Drain and rinse, and thoroughly dry the chickpeas using paper towel.
3. Toss the chickpeas with olive oil, za’atar, garlic and salt until evenly coated.
4. Spread onto the prepared tray and roast for 25 minutes until golden and crispy, shaking halfway through to ensure an even cook.

To finish

1. Add the crispy gnocchi to the warm za’atar ricotta pesto and gently fold until evenly coated.
2. Add the sliced lemon and sumac chicken and lightly toss.

Assembling and garnish

1. Spoon the creamy pesto coated gnocchi into an oval shaped bowl.
2. Arrange the sliced chicken throughout the gnocchi.
3. Scatter the crispy chickpeas.
4. Optional: shave parmesan across the platter.
5. Finish with a drizzle of olive oil (optional) and dust with a sprinkle of za’atar.