Guinea Fowl, Morel Sauce and Tarragon Gnocchi

This looks quite a straight forward dish, which it is, if you plan ahead. There are two main parts that make this stand out from the crowd. Firstly a homemade chicken stock and fresh gnocchi need to be made. One trick I’ve found with gnocchi is to not cook them in boiling water or this makes them have that horrible gluey texture. I make them ahead, dry out in fridge then shallow fry them. I can’t express how much difference a homemade chicken stock makes. It really is the component that makes restaurant sauces taste so much better than homemade ones.

Guinea Fowl, Morel Sauce and Tarragon Gnocchi

By July 6, 2012



    To make chicken stock, either brown wings in some oil in a pan or roast for 45 mins at 180c. Add these to a stock pot with the remaining ingredients(veg roughly chopped). Add 3 litres water, bring to the boil then simmer for about 4-6 hours

  1. For gnocchi, microwave potato for 10-15 mins depending on size. Remove flesh( you need 200g cooked) add the parmesan and egg first then the flour and seasoning. Roll into a long sausage about 1in wide, cut at intervals 1cm wide. Put these on a floured plate and put in the fridge.
  2. Heat oven to 200c. Roast bird for 45mins. Remove and let it rest for 15-20mins. It will not go cold! I used a 1.4kg bird and only need 40 mins to cook it. Roasting birds for 1hr 30 mins is nonsense.
  3. Place dried morels, in a pan with the chicken stock. Bring to the boil and simmer for 15 mins. Remove morels and cut into bite sized chunks if large. Add cream to sauce to thicken slightly. Place morels and broad beans back into sauce and keep warm.
  4. Heat a frying pan with 1tbsp oil and butter and sauté the gnocchi's for about 5 mins.
  5. Cook peas in microwave with the butter then puree.

To serve, make a mound of pea puree in centre of the plate. Remove breast from Guinea Fowl and place atop of the peas. Spoon sauce around these, then spread the gnocchi evenly around the plate.


Possibly the best thing I had ever cooked! The sauce should be bottled and sold. Gnocchi are the new black.



Print Friendly
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

7 Responses to Guinea Fowl, Morel Sauce and Tarragon Gnocchi

  1. rita cooks italian

    I agree: homemade stock is the best. I like your simple but flavoursome recipe. Does the bird cook in 45 minutes? I am scared of eating birds udercooked (red patches around the bones).

    • Dave Crichton

      Hi Rita, if I’m totally honest the breasts are certainly cooked in ths time. The legs were good for me, but if you wanted to be totally safe they’d need removing and maybe another 5-10mins. The bird will always keep cooking for 15-20mins after removal from the oven due to the residual heat. I just find its a convenient resting time for myself while I finish off the other bits.

  2. Neela

    This looks heavenly and I bet it tastes just as divine. I am salivating so much looking at this post that I am going to take the plunge and make my own piece of heaven. Wish me luck with this one, Fdathome. I agree, I think this may be your best dish yet. And that is saying something.

    • Dave Crichton

      Thanks Neela, i’m sure you’ll enjoy the recipe. It’s a lot easier than it looks.

  3. Diane

    Oh that does look absolutely fabulous! Thank you for the tip on the gnocchi – I’ve never tried cooking it that way & I can see where it would make a big difference.
    Beautiful presentation.

  4. Pingback: Fine Dining Recipes | Food Blog | Restaurant Reviews | Fine Dining At Home - Blogiversary - Fine Dining Recipes | Food Blog | Restaurant Reviews | Fine Dining At Home

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>