· recipe ·
Creamy Cajun Chicken Gnocchi
Cajun seasoning blends differ in salt and chile heat. Adding the seasoning in stages gives both the chicken and the sauce some of that flavor.
Time and servings
- Prep
- 45 min
- Cook
- 85 min
- Total
- 130 min
- Servings
- 4
Nutrition per serving
- Calories
- about 710
- Protein
- 49 g
- Fat
- 27 g
- Carbs
- 67 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.
Sear the Cajun chicken
Cut the chicken into bite-size pieces and coat it with half of the Cajun seasoning. Warm the olive oil over medium-high heat and cook until browned and the thickest pieces reach 165°F74°C, then transfer them to a plate.
Cook the vegetables
Cut the bell pepper and onion into strips and slice the garlic. Cook the pepper and onion in the skillet until tender and browned at the edges, then add the garlic for the final 30 seconds.
Heat the cooking water
Bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Finish the Cajun cream sauce
While the water heats, add the chicken broth, light cream, and remaining Cajun seasoning. Simmer gently until the sauce coats a spoon. Return the chicken, fold in the spinach until wilted, then remove from direct heat and stir in the finely grated Parmesan.
Poach the gnocchi
Lower the shaped gnocchi into the gently boiling water. Lift them out as soon as they float and transfer them to the skillet.
Coat and serve
Fold the poached gnocchi through the hot Cajun cream sauce until coated. Serve immediately.
