· recipe ·
Chicken Piccata with Homemade Gnocchi
Capers bring a briny, tart note to a pan sauce. Drain them before cooking so the packing liquid does not overwhelm the lemon.
Time and servings
- Prep
- 55 min
- Cook
- 70 min
- Total
- 125 min
- Servings
- 4
Nutrition per serving
- Calories
- about 680
- Protein
- 40 g
- Fat
- 27 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.
Prepare the chicken
Slice the chicken breasts horizontally into thin cutlets and season with black pepper. Coat them lightly with 2 Tbsp16 g of the listed flour, shaking off any excess.
Cook the cutlets
Warm the olive oil with 1 tablespoon15 ml butter over medium-high heat. Cook the chicken until golden and the center reaches 165°F74°C, then 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 piccata sauce
While the water heats, pour the white wine into the chicken skillet and simmer until reduced by half. Drain the capers, finely grate the lemon zest, and squeeze the juice. Add them to the wine, remove from direct heat, and swirl in the remaining cold butter. Add a spoonful of hot water if the sauce needs loosening.
Poach the gnocchi
Lower the shaped gnocchi into the gently boiling water. Lift them out as soon as they float and reserve some cooking water.
Finish the dish
Fold the gnocchi through the piccata sauce and return the chicken briefly to warm. Chop the parsley over the top and serve immediately.
