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Chicken and Gnocchi Recipe

   
 

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     Chicken and Gnocchi

Category   Entrees - Maindishes
Sub Category   None
Servings   4-6
Preptime   1 Hour

Ingredients
GNOCCHI 1 cup soft, fresh breadcrumbs
1/2 cup chicken broth
1/4 cup freshly grated Parmesan cheese
2 large egg yolks, lightly beaten
1 1/2 tablespoons chopfresh flat-leaf parsley
1 teaspoon chopped fresh thyme
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
 
Vegetable cooking spray
CHICKEN 2 fresh thyme sprigs
1 fresh sage sprig (optional)
Kitchen string
4 tablespoons butter
2 carrots, thinly sliced (about 1 cup)
1 celery rib, finely chopped (about 1/2
2 garlic cloves, minced
1/2 cup dry white wine

Instructions
1/4 cup all-purpose flour 4 cups chicken broth 1 Parmesan cheese rind (optional) 4 cups shredded cooked chicken
1. Prepare Gnocchi- Stir together first 8 ingredients in a large bowl until smooth. Very gently fold in flour just until blended. 2. Spoon dough into a zip-top plastic freezer bag. Snip 1 corner of bag to make a 1/2-inch hole. Squeeze 10 to 12 (1-inch) dough pieces into a pot of boiling salted water; cook 2 to 3 minutes or until gnocchi float. Lightly grease a jelly-roll pan with cooking spray. Transfer gnocchi to prepared pan, using a slotted spoon. Cover with plastic wrap. Repeat procedure with remaining dough.
3. Prepare Chicken- Tie together thyme and, if desired, sage sprigs with kitchen string. Melt butter in a Dutch oven over medium heat. Add carrots, celery, and herb bundle; cook 5 minutes or until carrots are tender. Add garlic; cook 1 minute. Stir in wine, and cook 2 minutes or until reduced by half. Sprinkle with flour, and cook, stirring constantly, 1 minute. Gradually whisk in broth. Add Parmesan rind, if desired. 4. Bring mixture to a boil over medium-high heat. Reduce heat to medium-low, and simmer, partially covered, 20 minutes or until slightly thickened. Discard herb bundle and cheese rind. Stir in chicken and gnocchi, and cook 3 to 5 minutes or until hot.


Originally Submitted
2/2/2014





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