Roast Chicken With Gnocchi, Spinach And Hollandaise - cooking recipe

Ingredients

1 None whole oven-ready guinea fowl (about 1.3kg)
1 kg baby leaf spinach
2 None shallots, peeled and finely diced
1 clove garlic, peeled and finely chopped
750 g fresh gnocchi
2 tbsp olive oil
150 ml vegetable stock
20 g ghee or butter
25 g hollandaise sauce mix
200 ml milk
75 g whipping cream
4 tbsp lemon juice
4-8 slices lemon to garnish

Preparation

Preheat the oven to 350\u00b0F. Season the skin and cavity of the chicken. Place in a roasting pan and roast for 1 hours 15 mins.
Meanwhile, heat the oil in a large saucepan and saute the shallots until translucent. Add the garlic and spinach and cook, stirring as the spinach wilts. Pour in the stock and continue to cook, stirring, for a few minutes. Add the nutmeg and season to taste. Remove from the heat and keep warm.
To make the gnocchi, heat the butter in a large frying pan and saute the gnocchi. Remove from the pan and keep warm.
To prepare the hollandaise sauce, mix the sauce mix with the milk and pour into a pan. Bring to a boil and add the cream, stirring. Season then add lemon juice to taste.
Remove the chicken from the oven, cover and allow to rest for 5-10 mins before carving. Serve the meat with gnocchi, spinach and a dollop of hollandaise. Garnish with lemon slices.