Roast pigeon with gnocchis and pipian

Green pipian:


  • 2 garlic cloves
  • 2 onions
  • 500g of green tomato sauce
  • 250 gr of pumpkin seeds
  • 1 dl of sherry vinegar
  • 50 gr of peanuts
  • 1 cinnamon stick
  • 1 dried chilli
  • Olive oil
  • Pumpkin seed oil
  • Salt


Brown the pumpkin seeds, the onion and the garlic cloves with olive oil. Remove and put everything into a pan. Add the peanuts, the cinnamon, the dried chilli and the green tomato sauce to the mixture. Later, add the pumpkin seed oil and the vinegar. Leave everything to cook together for 10 minutes. Blend and season with salt. Add a little stock if necessary.

Fried gnocchi


  • Potato gnocchi
  • Beaten egg
  • Panko
  • Sunflower oil


Coat the gnocchi with the egg and bread with panko. Fry in very hot oil and rinse thoroughly.

Grilled pigeon


  • Clean pigeon (thighs separated and breasts with carcass, with the back and the clavicle removed)
  • 1 crushed garlic clove
  • 1 knob of butter
  • 1 sprig of thyme
  • Salt
  • Black pepper


Vacuum the seasoned breasts with the bone, together with the butter, the garlic and the thyme. Attach the probe and submerge in the Smartvide at 65ºC (149ºF) with the temperature of the probe at 48ºC (118,5ºF).

When the probe alerts us, mark the breasts in the salamander or in the frying pan. Then, let it all rest for a few minutes and carve the meat.

In this recipe, vacuum cooking with the help of the probe ensures us the exact cooking point of the meat and, in this way, it will absorb all of the flavours of the garlic and the thyme as well.