Chicken liver and bacon gnocchi
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Stuart West
Chicken liver and bacon gnocchi
Chicken livers are great value as well as being rich in a variety of vitamins and minerals. Their flavour is far milder than other types of liver.
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
580Kcal
Fat
22gr
Saturates
7gr
Carbs
55gr
Sugars
6gr
Fibre
7gr
Protein
38gr
Salt
2.6gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 5 tsp olive oil
- 2 rashers reduced salt smoked back bacon, chopped
- 100g chestnut mushrooms, sliced
- 1 garlic clove, crushed
- 1 x 250g pack frozen chicken livers, defrosted, drained and patted dry
- ½ tsp dried sage
- 4 tbsp lighter crème fraîche
- 300g pan-fry gnocchi (we used Rana Original)
- 200g Tenderstem broccoli
Step by step
- Heat 1 teaspoon of the oil in a medium frying pan, add the bacon, mushrooms and garlic and cook over a fairly high heat for 3-4 minutes or until golden, then tip out onto a plate.
- Meanwhile, trim the chicken livers and cut them into large bite-size pieces. Heat another teaspoon of oil in the same pan, add the chicken livers, season and fry for 2-3 minutes until starting to caramelise at the edges.
- While the livers are cooking, heat 3 teaspoons of oil in a large frying pan, add the gnocchi and pan-fry, stirring regularly, over a medium-high heat for 5 minutes or until crisp and golden brown. Cook the Tenderstem in a pan of boiling water for 3 minutes until tender, then drain.
- Add the dried sage, crème fraîche and 2-3 tablespoons of water to the chicken livers and return the bacon- mushroom mixture to the pan. Simmer for 1-2 minutes or until the chicken livers are cooked to your liking (they’re best if they are left a little pink in the centre). Season to taste.
- Divide the gnocchi between bowls, top with the broccoli and spoon the livers and sauce over the top to serve.
