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Roasted Chicken Gnocchi

WNYT Staff
Updated: May 17, 2020 01:27 PM
Created: May 17, 2020 12:54 PM

Roasted Chicken Gnocchi
 Chicken Veloute Sauce Chicken, Roasted and pulled-6 ounce Baby Spinach-½ cup Cherry Tomatoes, Cut in half and roasted-6 each Chicken Stock-1 cup Cornstarch Slurry- (~1:4 ratio of cornstarch to COLD water)-As needed Salt and Pepper-To Taste Butter-1 Tbsp. 
 
1. Heat chicken stock, reduce by about 50% 2. Thicken with slurry to desired consistency 3. Add chicken, roasted tomatoes, and spinach 4. Bring to a boil and until spinach is wilted. 5. Add butter, remove from heat, whisk until fully incorporated 
 
Parmesan Gnocchi Russet Potatoes-1 lb Egg Yolks-4 ea Parmesan, Grated-½ cup Nutmeg, ground-¼ tsp Sea Salt-½ tsp Black Pepper-¼ tsp Flour-1 cup (+more as needed for rolling) 
 
 
1. Bake russet potatoes in 350°F until tender 2. While potatoes are still warm, scrape potatoes from skins 3. Fine mash potatoes by using a grater, ricer, or colander 4. Mix all dry ingredients together, ensuring no clumps of any ingredient 5. Add eggs to mashed potatoes, fold dry mix into potatoes and egg yolks. 6. Begin kneading the dough together until it fully comes together. 7. Roll reasonable piece of dough into “snake” shape, using extra flour as needed 8. Cut to desired size 9. Fold gnocchi along back side of floured fork to place a divot/pocket in the side 10.Cook gnocchis in salted boiling water, until they float. This is a common indication that they are done, but always be sure to check a piece to ensure it is fully cooked before removing all of them. 11.Simply toss with sauce and/or toppings of your liking and serve 
 
(Any extra gnocchi can be frozen for use at a later date, follow same cooking instructions as from)

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