· recipe ·
Hatch Chile Chicken and White Bean Gnocchi
Hatch chiles range from mild to quite hot. Choose a labeled heat level rather than assuming all roasted green chiles taste alike.
Time and servings
- Prep
- 45 min
- Cook
- 90 min
- Total
- 135 min
- Servings
- 4
Nutrition per serving
- Calories
- about 780
- Protein
- 47 g
- Fat
- 23 g
- Carbs
- 98 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.
Cook the chicken
Cut the chicken into bite-size pieces. Warm the olive oil over medium-high heat and cook until browned and its thickest piece reaches 165°F74°C. Transfer it to a plate.
Build the chile and bean base
Dice the onion and slice the garlic. Chop the roasted chiles, removing any tough skins or stems. Drain and rinse the beans. Cook the onion in the skillet until soft, add the garlic for 30 seconds, then add the chiles, beans, and broth. Simmer until the liquid reduces and lightly coats a spoon; mash a few beans against the pan to help it thicken.
Heat the cooking water
During the last 10 minutes of simmering the chile and bean base, bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Finish the creamy base
Lower the heat and stir in the light cream and cooked chicken. Simmer gently until the chicken is hot and the sauce coats a spoon.
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.
Finish with lime and cilantro
Fold the poached gnocchi through the hot sauce. Finely grate the lime zest and add it with enough juice to brighten the sauce. Chop the cilantro over the top and serve.
