Pheasant and Leek Gnocchi Bake

Preheat the Oven

Bring a saucepan of water to the boil and preheat your oven to 190°C/170°C Fan/Gas Mark 5

Cook the Gnocchi

When the water is boiling, drop in the gnocchi and cook for about 2 minutes, they are ready when they float to the surface!

Once cooked, remove using a slotted spoon and cook the kale in the same water for another 2 minutes. Also remove and set aside.

Take about 300ml of the cooking liquid, add the chicken stock cube to that, and set aside.

Cook the vegetables

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.

Add the Pheasant and Mushroom

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.

Create the sauce

In a separate pan, melt 1tbsp butter and stir in the flour and mustard powder, then gradually start adding the stock. Only add more stock when the stock is fully combined with the flour, butter and mustard mixture. The slower you add the stock, the less chance there will be of lumps. 

When all of the stock has been added, bring to the boil, then take the pan off the heat and stir in the parmesan and chopped parsley. Season with salt and pepper.

Transfer to the Baking Dish

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 the dish

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.