· recipe ·
Chicken Gnocchi with Tomato Sauce
Dried oregano holds up well to a tomato simmer, while fresh basil is more fragrant when added at the end. Using both gives the sauce a deeper herbal flavor.
Time and servings
- Prep
- 50 min
- Cook
- 95 min
- Total
- 145 min
- Servings
- 4
Nutrition per serving
- Calories
- about 540
- Protein
- 33 g
- Fat
- 15 g
- Carbs
- 69 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. Finely dice the onion, thinly slice the garlic, crush the tomatoes in a bowl, and tear the basil.
Brown the chicken
Heat half of the olive oil over medium-high heat. Add the chicken and black pepper and cook until lightly browned, then transfer it to a plate.
Build the tomato sauce
Lower the heat and add the remaining olive oil and onion. Cook until soft, then add the garlic, tomato paste, and oregano for 1 minute. Add the tomatoes and simmer until concentrated.
Heat the cooking water
Use 3 quarts3 liters of water. Once the tomato sauce is concentrated, bring the cooking water to a gentle boil. Finish cooking the chicken in the sauce while it heats. Add 1 1/2 tsp9 g of the salt to the water.
Finish cooking the chicken
While the water heats, return the chicken and its juices to the tomato sauce. Simmer gently until the thickest piece reaches 165°F74°C, then take the skillet off the heat.
Poach the gnocchi
Once the chicken is cooked through, lower the gnocchi into the gently boiling water and stir once. Lift them as they float and transfer them directly to the tomato sauce.
Coat and serve
Fold the gnocchi through the chicken and tomato sauce over low heat for 1 minute. Taste for salt, add the basil, and serve.
