· recipe ·
Chicken Jalapeno Popper Gnocchi Bake
Fresh jalapenos bring a green pepper flavor; pickled ones add a sharper, tangy bite. Using both gives a rich cheese bake more contrast.
Time and servings
- Prep
- 40 min
- Cook
- 100 min
- Total
- 140 min
- Servings
- 6
Nutrition per serving
- Calories
- about 740
- Protein
- 42 g
- Fat
- 42 g
- Carbs
- 50 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 bacon and chicken
Heat the oven to 425°F220°C. Cut the bacon crosswise and cook it until crisp. Transfer it to a plate, leaving a thin coating of fat. Cut the chicken into bite-size pieces and cook with the black pepper until browned and the thickest piece reaches 165°F74°C. Transfer the chicken 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.
Build the popper sauce
While the water heats, remove the seeds from the fresh jalapenos if less heat is preferred, then slice them. Cook them in the skillet for 2 minutes. Add the milk and cream cheese over low heat and stir until smooth, then add two-thirds of the finely grated cheddar and the pickled jalapenos.
Poach the gnocchi
Lower in the shaped gnocchi and lift them out as soon as they float. Let excess water drain away.
Assemble the chicken bake
Fold the gnocchi, chicken, and half the bacon into the cheese sauce and transfer to a baking dish. Melt the butter and combine it with the panko, remaining cheddar, and remaining bacon, then scatter that mixture over the top.
Bake until crisp
Bake at 425°F220°C until the sauce bubbles and the panko-cheddar top is deeply golden. Rest for 5 minutes before serving.
