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Chicken and Gnocchi
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| GNOCCHI | |
| 1 cup | soft, fresh breadcrumbs |
| 1/2 cup chicken broth $ | |
| 1/4 cup | freshly grated Parmesan cheese |
| 2 large | egg yolks, lightly beaten $ |
| 1 1/2 tablespoons | chopped fresh flat-leaf parsley |
| 1 teaspoon | chopped fresh thyme |
| 1/4 teaspoon | kosher salt |
| 1/8 teaspoon | freshly ground black pepper |
| 1/2 cup | all-purpose flour |
| Vegetable cooking spray CHICKEN$ | |
| 2 | fresh thyme sprigs |
| 1 | fresh sage sprig, (optional) |
| Kitchen string | |
| 4 tablespoons | butter |
| 2 | carrots, thinly sliced, (about 1 cup) |
| 1 | celery rib, finely chopped (about 1/2 cup) |
| 2 | garlic cloves, minced |
| 1/2 cup dry white wine $ | |
| 1/4 cup | all-purpose flour |
4 cups chicken broth $
1 Parmesan cheese rind (optional)
4 cups shredded cooked chicken $
Hands On: 40 Minutes
Total: 1 Hour
1. Prepare Gnocchi: Stir together first 8 ingredients in a large bowl until smooth. Very gently fold in flour just until blended.
2. Spoon dough into a zip-top plastic freezer bag. Snip 1 corner of bag to make a 1/2-inch hole. Squeeze 10 to 12 (1-inch) dough pieces into a pot of boiling salted water; cook 2 to 3 minutes or until gnocchi float. Lightly grease a jelly-roll pan with cooking spray. Transfer gnocchi to prepared pan, using a slotted spoon. Cover with plastic wrap. Repeat procedure with remaining dough.
3. Prepare Chicken: Tie together thyme and, if desired, sage sprigs with kitchen string. Melt butter in a Dutch oven over medium heat. Add carrots, celery, and herb bundle; cook 5 minutes or until carrots are tender. Add garlic; cook 1 minute. Stir in wine, and cook 2 minutes or until reduced by half. Sprinkle with flour, and cook, stirring constantly, 1 minute. Gradually whisk in broth. Add Parmesan rind, if desired.
4. Bring mixture to a boil over medium-high heat. Reduce heat to medium-low, and simmer, partially covered, 20 minutes or until slightly thickened. Discard herb bundle and cheese rind. Stir in chicken and gnocchi, and cook 3 to 5 minutes or until hot.
Andrew Ticer and Michael Hudman, Andrew Michael Italian Kitchen and Hog & Hominy, East Memphis, TN, Southern Living
February 2014
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