· recipe ·
Caprese Chicken Gnocchi Skillet
Caprese flavors become a warm main course when the tomatoes collapse just enough to glaze the pan. The cheese is folded in at the end so it softens into pockets instead of disappearing into a uniform sauce.
Time and servings
- Prep
- 40 min
- Cook
- 75 min
- Total
- 115 min
- Servings
- 4
Nutrition per serving
- Calories
- about 720
- Protein
- 53 g
- Fat
- 29 g
- Carbs
- 62 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 1 tablespoon15 ml olive oil over medium-high heat and cook the chicken with half 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.
Burst the tomatoes
While the cooking water heats, halve the tomatoes and slice the garlic. Add the remaining olive oil to the skillet, then cook the tomatoes over medium-high heat until blistered and beginning to collapse. Add the garlic and remaining black pepper for the final minute.
Poach the gnocchi
Lower in the shaped gnocchi, lift them out as soon as they float, and let excess water drain away.
Finish the warm skillet
Fold the gnocchi and chicken through the tomato juices over low heat. Tear the mozzarella and basil, remove the skillet from direct heat, and fold in both just until the mozzarella begins to soften.
