· recipe ·
Marry Me Chicken Gnocchi
Sun-dried tomatoes are an easy way to give a short-cooked sauce a deeper flavor. Oil-packed tomatoes stay supple and soften readily in cream.
Time and servings
- Prep
- 35 min
- Cook
- 55 min
- Total
- 90 min
- Servings
- 6
Nutrition per serving
- Calories
- about 460
- Protein
- 29 g
- Fat
- 18 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.
Prepare the chicken and sauce ingredients
While the potatoes cook, cut the chicken into 3/4 inch2 cm pieces and pat them dry. Drain and thinly slice the sun-dried tomatoes, finely chop the garlic, remove any tough spinach stems, and grate the Parmesan. Reserve scant 1 oz25 g Parmesan for serving.
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.
Brown and cook the chicken
Warm the olive oil over medium-high heat. Add the chicken, pepper, and part of 1/2 tsp3 g of the reserved 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.
Make the sun-dried tomato cream sauce
Add the garlic and sun-dried tomatoes to the chicken and stir for 30 seconds. Add the cream and bring it to a quiet simmer. Fold in the spinach. When it has wilted, stir in 1 3/4 oz50 g Parmesan. Taste and use the remaining dish salt only if needed.
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.
Finish the skillet
Transfer the floating gnocchi directly to the skillet and fold gently to coat. Add reserved cooking water 1 Tbsp15 ml at a time only if the sauce is too tight. Scatter over the reserved Parmesan and serve.
