Homemade Gnocchi and Chicken in Cream Sauce

Char | Posted on January 21, 2021 |

UPDATE ON GNOCCHI

I did this after the original creation of my gnocchi and let me tell you…

MMMMM MMMMM GOOD

To ensure PERFECT TEXTURE

boil them first till done

Then fry them for about 5 to 10 min in oil and herbs and breadcrumbs…

Make sure you use the ITALIAN breadcrumbs!

The change in flavors and taste was so rich, so perfect…

I know it’s not the Italian Nana way but God it’s perfection.

Some Instagram Italian restaurants and Chefs in actual Italy have been loving my photo of it. So maybe its a go!

Try it its yummy af!

Rosemary will be a very important part of this recipe. You will find its aromatic flavor in both the
chicken thighs and the sauce.

First you want to take the skin off your cleaned chicken thighs!

Then place your chicken thighs in a slow roaster or in your oven. We are doing a low and slow cook to ensure they
are tender and juicy.

I’d say I cooked the chicken for about 90 min at about 225 degrees.

I marinated them to the Gods for about 2 hours before I put them on. You can use any type of ingredients you like for your marinade.
I always go for a slightly vinaigrette type marinade with lots of seasonings for both flavor and meat tenderizing.

With the leftover chicken skin add celery, butter, lemon pepper and salt and water and cover and cook on low for about 2 hours to create
a delicious chicken stock that we are going to drench the gnocchi in. We use everything .. waste nothing.

Once the thighs are done, take them out and put them in a covered dish.
Now it’s time to add the other things to the roaster to make the sauce

Add Cream, Rosemary, Sour Cream, Mushrooms ( Fry them first) Onions and peppers , and celery and carrots(raw and blended down super fine in food processor)
Tomato Paste and half cup of Tomato Puree, Garlic, Mozzarella, Ricotta, Butter, A few sprigs of Cilantro.

Let that cook for about an hour on 150 degrees till mozzarella has blended in smoothly to create the sauce.
Then turn off and add the chicken thighs back in and smother them

Also in a pan saute some spinach, garlic, white sweet onion and mushrooms in butter sauce. Set aside, don’t over cook them.

I also made Asparagus with ( steamed) with homemade sauce made from Browning sauce, corn starch, garlic, butter and some chicken stock.
Whisk into a nice creamy gravy.

While those are going it’s time to make the gnocchi. So this was my first run. My family actually loved them.
But what I would do next time ,is skip the potatoes and make them with just Semolina. But if you use potatoes don’t let them cool down.
I let mine cool and it creates a more dense texture than I would like. Also Russet potatoes are the best to use for gnocchi.
Also use room temperature eggs not ones. But overall I did quite well.

So something in my method was in fact praise worthy lol!

For gnocchi always remember
equal parts flour and potato
so I used 4 cups of flour to my 4 cups of potato
Then 2 whole eggs and 1 egg yolk.
add a pinch of salt

It’s almost the same procedure as fresh pasta
put your flour in a pile
make a well add the potatoes
mix w the flour then create another well
add in the eggs.. then start bringing all the lose flour and potato mixture to the middle towards the eggs

Now it’s time to use your lower hand and knead the dough.

For gnocchi do not over knead, also something I learned, Only Knead for like 5 min ( I overworked mine causing too much gluten so they weren’t as silky in texture as I’d prefer) BUT I know now and next time…. perfection shall occur.

You should have a nice smooth ball.

Cover with a damp washcloth let sit for about 15-20 min

come back cut dough ball in half

Roll it out thin

At the top of your table of workstation roll towards yourself

Each time you get to the end take roll back to top of table and roll towards you again till you have a nice evenly rolled and tight roll.

Next get a sharp knife or a Chefs Ax and begin cutting out the log.

I made mine about one inch in width.

When done you should have a bunch of beautiful pillows.

Your water should have already been on and boiling.
The water should have some oil and salt in it.

Add the gnocchi noodles one at a time to the water while it boils to avoid them sticking together.

Cook for about 4-8 minutes depending on how many gnocchi. I made a lot so it took me about 10 min.

They are fresh dough so they don’t need long.

Meanwhile in your oven;
I have cut up marble rye bread strips, doused in oil and topped with mozzarella and oregano.
Cook till golden brown and take out.

Take the Gnocchi out and drain it. Next put in a large bowl and mix with the chicken broth.
Now get a plate and place a nice heap of gnocchi on it, followed by a heap of the spinach and mushroom mixture.
Next place a chicken thigh on top with 1 large ladle of the cream sauce. Top with another layer of the spinach mushroom Mixture.
Place 2 sliced tomatoes and 2 Bread and cheese strips nicely on the plate. Add to sprigs of fresh Cilantro and sprinkle parsley on the plate.

Serve you 3 pieces of Asparagus drizzled in the brown gravy on a small appetizer plate. Also Garnish with Parsley Flakes.

There you have it. A delicious, rustic FILLING meal that’s beautiful and impressive for your guests.