World of Gnocchi

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Gnocchi with Calabrian Chile Chicken and Cottage Cheese Vodka Sauce

Cottage cheese becomes smooth when blended, but it can turn grainy over strong heat. Adding it gently helps preserve a creamy sauce.

Gnocchi with Calabrian Chile Chicken and Cottage Cheese Vodka Sauce

Time and servings

Prep
50 min
Cook
75 min
Total
125 min
Servings
4

Nutrition per serving

Calories
about 800
Protein
57 g
Fat
22 g
Carbs
77 g
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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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  6. Cook the Calabrian chicken

    Cook the Calabrian chicken

    Cut the chicken into bite-size pieces and coat it with half of the Calabrian chile paste. Warm 1 tablespoon15 ml olive oil over medium-high heat and cook until browned and the thickest pieces reach 165°F74°C, then transfer them to a plate.

  7. Build the vodka tomato base

    Build the vodka tomato base

    Slice the garlic and cook it in the remaining olive oil for 30 seconds. Add the remaining chile paste and crushed tomatoes. Pour in the vodka and simmer the sauce for 8 minutes so the flavors concentrate.

  8. A pot of water heating on an electric stovetop

    Heat the cooking water

    During the last 8 minutes of simmering the tomato sauce, bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.

  9. Blend the cottage cheese

    Blend the cottage cheese

    Finely grate the Parmesan. Blend it with the cottage cheese in a blender or food processor until smooth. Stir a spoonful of hot tomato sauce into the cheese mixture, then add it to the skillet over low heat without boiling.

  10. Poach the gnocchi

    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 sauce.

  11. Gnocchi with Calabrian Chile Chicken and Cottage Cheese Vodka Sauce

    Finish the skillet

    Fold the gnocchi and chicken through the cottage cheese vodka sauce just until hot. Tear the basil over the top before serving.

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