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- For the gnocchi
- 1kg potatoes
- 200g flour, sieved, plus extra for dusting
- 2 eggs
- 2 egg yolks
- salt and freshly ground black pepper to season
- 15mls vegetable oil
- For the chicken and chorizo
- 1 free range chicken
- Zest and juice of 1 lemon
- 10 whole garlic cloves, lightly crushed with the flat of a knife
- salt and freshly ground black pepper to season
- 125mls Sherry
- 15mls olive oil
- 1 red onion, cut in half and thinly sliced
- 2 garlic cloves, peeled and thinly sliced
- 2 smoked chorizo sausages, thinly sliced
- 250g baby tomatoes, cut in half
- 30g rocket, thinly sliced
- For the Sherry Sauce
- 15mls vegetable oil
- salt and freshly ground black pepper to season
- 30mls concentrated chicken stock liquid
- 250mls water
- 120mls Sherry
View Full Recipe at Lavendar and Lime
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