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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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.
