Heritage Carrot Gnocchi W. Brown Butter, Sage Sauce & A Chicken Breast

Preheat the oven to 220°C/ 200°C (fan)/gas 7

Boil a little water in a kettle

Top, tail, peel and finely slice your carrot[s] (not your heritage carrots!)

Peel and finely slice your shallot[s]

Crush your garlic open by squashing it with the side of a knife and discard the skins

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Add the chopped carrot, sliced shallot and crushed garlic to a large piece of tin foil (or two!) with a generous splash of boiled water, then scrunch the foil around the veg to form a tightly sealed parcel and add to one side of a baking paper-lined baking tray

Tip: Cooking for 3 or more? Make 2 separate parcels!

Add your gnocchi and heritage Chantenay carrots to other side of the tray[s] with a generous drizzle of olive oil and give everything a good mix up

Put the tray[s] in the oven for an initial 15 min

Meanwhile, strip your sage leaves from their stems and chop them roughly, discard the stems

Tip: Hold the top of the herb sprigs firmly and slide your fingers down their lengths to easily remove the leaves

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of olive oil and a small knob of butter over a medium heat

Once melted and bubbling, add your walnuts and chopped sage and cook for 2-3 min or until the sage is crisp, the walnuts are toasted and the butter is browned, then remove the pan from the heat and set aside for later

Trim your green beans and add to a large piece of tin foil (or two!) with a generous splash of boiled water, scrunch the foil around the green beans to form a tightly sealed parcel

Tip: Cooking for 3 or more? Make 2 separate parcels!

Once the gnocchi has had 15 min, add the green bean parcel[s] to a separate baking tray[s], and put the tray[s] in the oven for 15 min or until the green beans are tender and the gnocchi is golden and crisp

Once everything is nearly ready, transfer the steamed carrots, shallot and garlic to a food processor with your vegetable stock mix, Chinese rice wine, soft cheese and half your grated Italian hard cheese (save the rest for garnish!) and blitz until smooth – this is your carrot sauce

Return the reserved pan to a medium heat

Once hot, add the crispy gnocchi, roasted heritage carrots and carrot sauce with a splash of boiled water and give everything a good mix up – this is your roasted heritage carrots gnocchi with brown butter, carrot & sage sauce