Poachers Smoked Chicken Breast with Gnocchi, Roquette Pesto & Heirloom Cherry Tomatoes

For the gnocchi pre heat oven to 180°c, pierce the potatoes to allow excess moisture to escape potato, place potatoes on a bed of scrunched up foil and onto a tray, dry roast until soft to the touch approximately 25 minutes

Remove potatoes from the oven, tear off skin using a pairing knife and pass through a sieve into a bowl, add yolk and salt and mix thoroughly, add 90g flour and mix until a dough forms, get a deep pot of water on the heat and bring to just below boiling point, turn out dough onto a surface and begin to roll into a large noodle, when happy with the form dust lightly with flour and with a pastry cutter or blunt knife portion gnocchi onto a transfer tray, drop gnocchi into the tepid water careful not to add too much at once try two even batches, when the gnocchi comes to the surface remove with a slotted spoon onto another tray, spray lightly with canola oil, gnocchi can be pan seared or reheated in water to serve

Pesto

Place all ingredients into a blender and pulse until desired consistency is reached, taste and adjust salt as required

Cook cherry tomatoes in oven at 180°c for 3-5 minutes until skin just starts to break

To serve

Heat chicken breast in the oven at 180°c for 15-20 minutes

Reheat gnocchi as desired and in a bowl toss through pesto.

Serve cherry tomatoes and gnocchi on the plate, slice chicken breast and garnish with fresh roquette and extra virgin olive oil