· recipe ·
Creamy Garlic Chicken and Bacon Gnocchi
Bacon loses its crispness in a wet sauce. Adding some at serving gives the dish both smoky flavor and a crunchy finish.
Time and servings
- Prep
- 45 min
- Cook
- 80 min
- Total
- 125 min
- Servings
- 4
Nutrition per serving
- Calories
- about 820
- Protein
- 54 g
- Fat
- 40 g
- Carbs
- 60 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.
Crisp the bacon
Cut the bacon into short pieces and cook until crisp. Transfer it to a plate, leaving a thin film of rendered fat in the skillet.
Cook the chicken
Cut the chicken into bite-size pieces and season with black pepper. Cook it in the bacon fat until browned and the thickest pieces reach 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 garlic cream sauce
While the water heats, slice the garlic and cook it briefly in the skillet. Add the light cream and simmer gently until it coats a spoon. Remove from direct heat and stir in most of 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 reserve some cooking water.
Finish the skillet
Fold in the gnocchi, chicken, and half the bacon just until hot, adding a little reserved cooking water if needed. Chop the parsley over the top and finish with the remaining bacon and Parmesan.
