Like pasta, gnocchi is so versatile and I have many ideas for using it in other recipes and with other sauces. I thought all gnocchi was potato-based but this recipe uses flour and breadcrumbs instead. I was looking for more gnocchi recipes yesterday and learned that, similar to sauces, different regions of Italy use different ingredients to make gnocchi - some regions use flour, some use potatoes, others use ricotta cheese and breadcrumbs. Obviously, with such a variety of ingredients, there are many, many recipes for gnocchi out there. Now that I know how easy it is to make, I plan to try a few more.
Chicken and Gnocchi
- Yield: Makes 4 to 6 servings
- Hands-on:40 Minutes
- Total:1 Hour
- 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
- 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
My gnocchi mixture ready to be piped into the boiling pot of water.
After I saw this photo on a friend's Facebook of a creepy crawly found on the ISB campus (the kids' former school), I remembered one of the reasons why I am so glad we no longer live in Thailand...
Have a great Thursday!