· recipe ·
Jerk Chicken Gnocchi with Peppers
Jerk seasoning can range from gently warming to very hot. The blend you choose will determine much of this dish's heat and saltiness.
Time and servings
- Prep
- 45 min
- Cook
- 85 min
- Total
- 130 min
- Servings
- 6
Nutrition per serving
- Calories
- about 590
- Protein
- 34 g
- Fat
- 31 g
- Carbs
- 47 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.
Season and cook the chicken
Cut the chicken into bite-size pieces and coat it with the jerk seasoning. Warm half the olive oil over medium-high heat and cook until browned and the thickest piece reaches 165°F74°C. Transfer it to a plate.
Cook the peppers
Cut the red and yellow peppers into strips. Add the remaining olive oil and cook the peppers over medium-high heat until tender with browned edges.
Reduce the sauce
Add the coconut milk and light cream. Simmer gently until the sauce coats a spoon, then lower the heat and stir in most of the finely grated Parmesan.
Heat the cooking water
During the last 8 minutes of simmering the coconut sauce, bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Poach the gnocchi
Lower in the shaped gnocchi and lift them out as soon as they float. Let excess water drain away.
Finish with lime
Return the chicken to the sauce and fold in the gnocchi. Finely grate the lime zest, then remove the skillet from direct heat and add the zest and enough lime juice to brighten the sauce. Finish with the remaining Parmesan.
