· recipe ·
Creamy Chicken Gnocchi
The browned layer left by chicken in a skillet is full of flavor. A little liquid loosens it into the sauce, giving a simple cream base more depth.
Time and servings
- Prep
- 55 min
- Cook
- 70 min
- Total
- 125 min
- Servings
- 4
Nutrition per serving
- Calories
- about 640
- Protein
- 39 g
- Fat
- 28 g
- Carbs
- 59 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.
Prepare the chicken and aromatics
Cut the chicken into bite-size pieces. Thinly slice the garlic, strip the thyme leaves, and finely grate the Parmesan.
Brown the chicken
Heat the olive oil over medium-high heat. Add the chicken and black pepper and cook until browned and the thickest piece reaches 165°F74°C, then transfer it to a plate.
Heat the cooking water
Use 3 quarts3 liters of water. Bring the cooking water to a gentle boil. Make the thyme cream while it heats. Add 1 1/2 tsp9 g of the salt to the water.
Make the thyme cream
While the water heats, lower the skillet heat and melt the butter. Add the garlic and thyme for 30 seconds, then pour in the light cream and loosen the browned juices from the pan. Simmer gently until the sauce lightly coats a spoon, then take it off the heat.
Poach the gnocchi
Once the sauce is ready, lower the gnocchi into the gently boiling water and stir once. Lift them as they float and transfer them directly to the cream sauce.
Finish the skillet
Fold in the Parmesan away from strong heat, return the chicken and its juices, and warm everything together for 1 minute. Taste before adding any remaining salt.
