· recipe ·
Chicken Gnocchi with Roasted Red Pepper Sauce
Roasted red peppers are sweeter and softer than raw ones, making them easy to blend into a sauce. Jarred peppers bring that flavor without a separate roasting and peeling stage.
Time and servings
- Prep
- 45 min
- Cook
- 95 min
- Total
- 140 min
- Servings
- 4
Nutrition per serving
- Calories
- about 660
- Protein
- 47 g
- Fat
- 25 g
- Carbs
- 63 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.
Grill the chicken
Brush the chicken with half the olive oil and season it with half the black pepper. Grill over medium-high heat, turning once, until the thickest part reaches 165°F74°C. Rest it for 5 minutes, then slice it crosswise.
Blend the pepper sauce
Drain the roasted peppers and blend them with the garlic and light cream until smooth.
Cook the sauce
Warm the remaining olive oil over medium heat. Add the blended pepper mixture and remaining black pepper and simmer gently until it coats a spoon. Add the spinach and stir until wilted.
Heat the cooking water
While the pepper sauce finishes reducing, bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Poach the gnocchi
Lower in the shaped gnocchi, lift them out as soon as they float, and reserve some cooking water.
Finish with Pecorino
Lower the heat. Fold in the gnocchi, sliced chicken, and finely grated Pecorino. Loosen with a spoonful of reserved cooking water only if needed, and serve when the chicken is hot throughout.
