· recipe ·
Creamy Lemon Pesto Gnocchi with Chicken and Peas
Lemon zest and juice do different jobs. The yellow zest carries aromatic oils, while juice supplies acidity, so adding the zest during gentle heating and the juice after direct heat gives clearer control of both.
Time and servings
- Prep
- 45 min
- Cook
- 45 min
- Total
- 90 min
- Servings
- 6
Nutrition per serving
- Calories
- about 510
- Protein
- 29 g
- Fat
- 24 g
- Carbs
- 46 g
Cook the potatoes
Choose either 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 a pot, cover with cold water, and simmer for 25 to 35 minutes, until a thin knife slides easily into the center, then drain them well. To bake, heat the oven to 425°F220°C, scrub and pierce the potatoes, and bake for 60 to 75 minutes, until tender.
Make the basil pesto
While the potatoes cook, peel the garlic and grate the Parmesan. Pulse the basil, pine nuts, and garlic until finely chopped. Add 3 Tbsp45 ml olive oil and pulse just until textured. Stir in the Parmesan, cover, and set aside. Do not heat the pesto directly.
Prepare the chicken and lemon
While the potatoes cook, cut the chicken into 3/4 inch2 cm pieces and pat them dry. Zest the lemon, then squeeze 2 Tbsp30 ml juice into a separate small bowl so it can be added away from direct heat.
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
Add the yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour to the warm potato. Mix gently until no dry flour remains. If the dough is too sticky to roll, add flour a spoonful at a time until it is soft and slightly tacky. You may not need all the flour.
Roll and cut the ropes
Divide the dough into portions. Roll each into a rope about 3/4 inch2 cm thick and cut it into 3/4 inch2 cm pieces, using only enough flour to prevent sticking.
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.
Cook the chicken
Warm 1 Tbsp15 ml olive oil in the skillet over medium-high heat. Add the chicken, pepper, and about half of 1/2 tsp3 g of the salt. Cook, turning the pieces, until browned and the thickest piece reaches 165°F74°C, 7 to 9 minutes. Lower the heat.
Heat the cooking water
Bring about 3 quartsabout 3 liters of water and 2 tsp12 g of the salt to a boil, then lower to a gentle simmer. Make the sauce in the next step while the water heats.
Build the cream and pea sauce
Add the cream, frozen peas, and 2 tsp10 ml lemon zest to the chicken. Bring to a quiet simmer over low heat and cook for 3 to 5 minutes, until the peas are hot and the sauce lightly coats a spoon. Keep it warm without boiling hard.
Poach the gnocchi
Slide the gnocchi into the gently simmering water and stir once so they do not stick to the bottom. Reserve 1/2 cup120 ml cooking water, then lift the gnocchi as they float and transfer them directly to the skillet.
Finish with pesto and lemon
Remove the skillet from direct heat. Fold in the pesto and 2 Tbsp30 ml lemon juice. Add reserved cooking water 1 Tbsp15 ml at a time only if the sauce is too tight. Taste and add the remaining skillet salt only if needed. Serve immediately.
