· recipe ·

Chicken and Vegetable Gnocchi Bowls

Name: Chicken and Vegetable Gnocchi Bowls
Prep time: 55 min
Cook time: 85 min
Total time: 140 min
Yield: 4 servings
Ingredients: 1 lb 10 oz Russet potatoes; 1 1/2 cups All-purpose flour; 1 Egg yolk; 2 1/2 tsp Fine table salt; 1 cup Plain Greek yogurt; 1/3 cup Tahini; 1 large Lemon; 2 cloves Garlic; 5 Tbsp Extra-virgin olive oil; 1/2 tsp Ground black pepper; 1 1/4 lb Boneless skinless chicken breast; 12 oz Broccoli; 2 medium Zucchini; 1 large Red bell pepper; 1 small Red onion; 1/3 cup Red wine vinegar

Yogurt softens tahini's bitterness and gives the sauce a pleasant tang. Quick-pickled onion adds another bright contrast to roasted chicken and vegetables.

type: Potato · Pan-fried
sauce: Yogurt · Tahini · Chicken · Vegetables

Time and servings

Prep: 55 min
Cook: 85 min
Total: 140 min
Servings: 4

Nutrition per serving

Calories: about 830
Protein: 53 g
Fat: 36 g
Carbs: 79 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.
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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Quick-pickle the onion
Thinly slice the red onion and toss it with the red wine vinegar. Leave it to soften while the remaining components cook.
Roast the chicken and vegetables
While the onion pickles, heat the oven to 425°F220°C. Cut the broccoli, zucchini, and red pepper into bite-size pieces. Cut the chicken into large pieces and toss everything with 2 tablespoons30 ml olive oil and the black pepper. Roast until the vegetables brown and the chicken reaches 165°F74°C.
Make the tahini yogurt
While the chicken and vegetables roast, whisk the Greek yogurt with the tahini, finely grated lemon zest, lemon juice, and finely grated garlic until smooth.
Heat the cooking water
During the last 10 minutes of the chicken and vegetable roast, bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Poach the gnocchi
Lower the shaped gnocchi into the gently boiling water. Lift them out as soon as they float and let their surfaces steam dry for 2 minutes.
Crisp the gnocchi
Warm the remaining olive oil over medium-high heat. Add the gnocchi and let their broad sides turn golden before turning them to color another side.
Build the bowls
Divide the crisp gnocchi, chicken, and roasted vegetables among bowls. Add the drained pickled onion and spoon the tahini yogurt over each serving.