· recipe ·
Buffalo Chicken Gnocchi
Buffalo-style heat needs both acidity and richness to stay balanced. Adding the hot sauce after the cream has reduced preserves its brightness, while cool blue cheese provides contrast at the table.
Time and servings
- Prep
- 45 min
- Cook
- 75 min
- Total
- 120 min
- Servings
- 4
Nutrition per serving
- Calories
- about 690
- Protein
- 46 g
- Fat
- 29 g
- Carbs
- 59 g
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Cook the chicken
Cut the chicken into bite-size pieces. Warm the olive oil over medium-high heat and cook the chicken with the black pepper until browned and the thickest piece reaches 165°F74°C. Transfer it to a plate.
Heat the cooking water
Bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Make the Buffalo cream
While the cooking water heats, melt the butter over medium-low heat. Add the light cream and simmer gently until it begins to coat a spoon. Stir in the hot sauce and remove from direct heat.
Poach the gnocchi
Lower in the shaped gnocchi, lift them out as soon as they float, and reserve some cooking water.
Coat and finish
Fold the gnocchi and chicken into the sauce, loosening with a spoonful of reserved cooking water only if needed. Thinly slice the scallions, crumble the blue cheese, and scatter both over the hot skillet just before serving.
