· recipe ·
Chicken Parmesan Gnocchi Bake
Chicken Parmesan is defined here by a crisp crumb coating and a molten cheese finish. Keeping the cutlets on top of the sauced dumplings protects some of that crust during baking.
Time and servings
- Prep
- 50 min
- Cook
- 105 min
- Total
- 155 min
- Servings
- 4
Nutrition per serving
- Calories
- about 940
- Protein
- 64 g
- Fat
- 34 g
- Carbs
- 92 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.
Make the tomato sauce
Heat the oven to 425°F220°C. Slice the garlic. Warm 1 tablespoon15 ml olive oil over medium heat, cook the garlic for 30 seconds, then add the crushed tomatoes and half the black pepper. Simmer until the sauce thickens enough to leave a trail behind a spoon.
Bread the chicken
While the tomato sauce simmers, split the chicken breasts horizontally into thin cutlets. Beat the egg in one shallow bowl. Combine the breadcrumbs with half the finely grated Parmesan and the remaining black pepper in another. Dip each cutlet in egg, then press it into the crumb mixture.
Brown the cutlets
Warm the remaining olive oil over medium-high heat. Brown the cutlets on both sides until the coating is golden; the centers will finish cooking in the oven. Transfer them 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.
Poach the gnocchi
Lower in the shaped gnocchi and lift them out as soon as they float. Let excess water drain away.
Assemble the bake
Grate the mozzarella. Fold the gnocchi and half the torn basil into the tomato sauce and transfer to a baking dish. Arrange the cutlets on top, then cover them with the mozzarella and remaining Parmesan.
Bake to a safe center
Bake at 425°F220°C until the sauce bubbles, the cheese colors, and the thickest chicken center reaches 165°F74°C. Rest for 5 minutes and finish with the remaining basil.
