· recipe ·
Peach BBQ Chicken with Crispy Gnocchi
Firm-ripe peaches keep their shape on the grill, while very soft peaches are better for a sauce. A little vinegar keeps their sweetness in balance.
Time and servings
- Prep
- 45 min
- Cook
- 95 min
- Total
- 140 min
- Servings
- 4
Nutrition per serving
- Calories
- about 720
- Protein
- 43 g
- Fat
- 23 g
- Carbs
- 84 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.
Make the peach barbecue glaze
Pit the peaches. Dice one and simmer it with the barbecue sauce and cider vinegar until soft. Mash the fruit into the sauce and cook until the glaze coats a spoon.
Grill the chicken and peaches
Heat a grill or grill pan over medium-high heat. Brush the chicken with 1 tablespoon15 ml olive oil and season with black pepper. Spoon some glaze into a separate bowl for brushing the chicken; keep the rest for serving. Grill the chicken until browned and its thickest piece reaches 165°F74°C, brushing with the glaze near the end. Cut the remaining peaches into wedges and grill briefly. Rest the chicken for 5 minutes before slicing.
Heat the cooking water
During the last 10 minutes of grilling the chicken and peaches, bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Poach the gnocchi
Lower the shaped gnocchi into the gently boiling water. Lift them out as soon as they float and let their surfaces steam dry for 2 minutes.
Crisp the gnocchi
Warm the remaining olive oil over medium-high heat. Add the gnocchi and let their broad sides turn golden before turning them. Add enough peach glaze to coat the ridges without flooding the crisp surfaces.
Finish the platter
Arrange the sliced chicken and grilled peaches over the gnocchi. Thinly slice the scallions over the top and serve the remaining peach barbecue glaze alongside.
