· recipe ·
Chicken Pot Pie Gnocchi
Pot-pie gravy is thicker than soup: it should cling to the filling instead of pooling around it. That same consistency makes a good coating for soft dumplings.
Time and servings
- Prep
- 50 min
- Cook
- 85 min
- Total
- 135 min
- Servings
- 4
Nutrition per serving
- Calories
- about 620
- Protein
- 33 g
- Fat
- 21 g
- Carbs
- 74 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 filling
Dice the onion, carrots, and celery, then cut the chicken into bite-size pieces. Whisk the cornstarch with a little of the cold broth until smooth and pourable.
Cook the chicken and vegetables
Melt the butter over medium heat. Cook the chicken until opaque on the outside, then add the onion, carrots, celery, thyme, and black pepper. Cook until the onion softens.
Make the gravy
Add the remaining chicken broth and simmer until the carrots are tender and the thickest chicken pieces reach 165°F74°C. Stir the cornstarch mixture again, pour it in, and simmer until the gravy thickens. Add the light cream and peas and warm gently until the peas are hot.
Heat the cooking water
Use 3 quarts3 liters of water. When the carrots are almost tender, bring the cooking water to a gentle boil while you finish the gravy. Add 1 1/2 tsp9 g of the salt to the water.
Cook the gnocchi
Once the gravy is ready, lower the gnocchi into the gently boiling water. As soon as they float, lift them out and fold them into the hot chicken gravy. Taste for salt and serve.
