- 3 tbsp olive oil
- 1 x 1.75kg/3lb 13oz organic or free-range chicken, cut into 8 portions
- 4 garlic cloves, roughly chopped
- 3 tbsp capers, rinsed
- 20 black olives
- 1 tsp dried oregano
- 1 red pepper, core and seeds removed and sliced into strips
- 350ml/12fl oz white wine
- 800g/1lb 12oz tinned whole plum tomatoes
- salt and freshly ground black pepper
- 75g/2½oz unsalted butter, plus extra for greasing
- 1 litre/1 pint 15fl oz milk
- 250g/9oz semolina
- 100g/3½oz parmesan, grated
- 1 large free-range egg yolk
- 1 x 400g/14oz can whole plum tomatoes
- 2 tbsp olive oil
- salt and freshly ground black pepper
- handful basil leaves
- Preheat the oven to 200C/400F/Gas 6.
- Heat the olive oil in a shallow casserole dish or large, deep frying pan.
- Add the chicken pieces and fry, turning occasionally, until golden-brown on all sides.
- Add the garlic, capers, olives, oregano and red pepper and stir well.
- Add the wine, and simmer until it has reduced in volume by half.
- Stir in the tomatoes, breaking them up slightly with a wooden spoon.
- Season with salt and pepper then cover loosely with a lid and simmer for about 40 minutes, stirring occasionally.
- For the gnocchi, grease a large baking dish with a little of the butter.
- Place the milk in a saucepan and heat until it is almost boiling. (Do not boil.)
- Add the semolina, stirring all the time to prevent any lumps from forming.
- Continue to cook over a low heat for about ten minutes, stirring constantly, until the mixture has become a fairly firm but smooth ball.
- Remove the pan from the heat and mix in 60g/2oz of the butter, 60g/2oz of the parmesan cheese, the egg yolk and season with salt and freshly ground black pepper.
- Tip the mixture out onto a lightly oiled baking sheet and smooth out to create a layer 2cm/1in thick. Leave to cool at room temperature for about one hour to firm up slightly.
- Using a pastry cutter 3cm/1¼in diameter, cut out discs of the gnocchi mixture, reshaping and re-rolling the trimmings to make sure you use up of all of the mixture.
- Meanwhile, place the tomatoes into a saucepan with the olive oil and season with salt and freshly ground black pepper.
- Break the tomatoes down just a little with a wooden spoon and cook for about ten minutes, until thickened.
- Place the gnocchi into the greased baking dish, overlapping slightly so you have just one layer of gnocchi discs.
- Top with the tomato sauce and remaining 40g/1½oz parmesan and dot over lumps of the remaining butter.
- Add a twist of black pepper and place into the oven to bake for 15 minutes, or until the edges are golden.
- Remove from the oven, scatter the basil over the chicken and gnocchi dishes and serve.