World of Gnocchi

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Chicken and Spinach Gnocchi Stew with Greek Yogurt

Yogurt adds tang to a broth-based stew. Mixing in a little hot broth before it enters the pot helps it blend smoothly.

Chicken and Spinach Gnocchi Stew with Greek Yogurt

Time and servings

Prep
50 min
Cook
70 min
Total
120 min
Servings
6

Nutrition per serving

Calories
about 450
Protein
37 g
Fat
11 g
Carbs
49 g
  1. Brown the chicken

    Brown the chicken

    Cut the chicken into bite-size pieces. Warm the olive oil over medium-high heat and brown the chicken, then transfer it to a plate.

  2. Build the vegetable stew

    Build the vegetable stew

    Dice the onion, carrots, and celery and slice the garlic. Cook the onion, carrots, and celery until the onion softens. Add the garlic, oregano, and thyme for 30 seconds. Pour in the chicken broth and return the browned chicken. Simmer until the carrots are tender and the thickest chicken piece reaches 165°F74°C. While the stew simmers, start cooking the potatoes for the dough below. Turn off the stew's heat when the chicken and carrots are ready.

  3. Choose boiling or baking

    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.

  4. Rice the potatoes

    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.

  5. Mix the dough

    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.

  6. Roll and cut the dough

    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.

  7. Add the ridges

    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.

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  8. Return the chicken and spinach

    Reheat the stew and add spinach

    Once the gnocchi are shaped, bring the stew back to a gentle simmer. Stir in the spinach just until wilted.

  9. Cook the gnocchi in the stew

    Cook the gnocchi in the stew

    Add the shaped gnocchi directly to the nearly finished soup and stir once. As soon as they float, remove the pot from the heat.

  10. Chicken and Spinach Gnocchi Stew with Greek Yogurt

    Temper the Greek yogurt

    Whisk a ladleful of hot broth into the Greek yogurt, then stir the mixture into the stew off heat. Ladle into bowls immediately.

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