Ingredients: |
Ingredients: Gnocchi:
cup soft, fresh breadcrumbs
1/2 cup chicken broth
1 oz. Parmesan cheese, grated
2 large egg yolks, slightly beaten
1 1/2 tablespoon chopped fresh flat-leaf parsley
1 teaspoon chopped fresh thyme
1/4 teaspoon Kosher salt
1/8 teaspoon black pepper
1/2 cup all-purpose flour
vegetable cooking spray
Chicken:
2 fresh thyme sprigs
1 fresh sage sprig (optional)
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
4 cups shredded cooked chicken
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Directions: |
Directions:Prepare Gnocchi: Stir together first 8 ingredients in a large bowl until smooth. Very gently fold in flour just until blended. (Dough should be sticky, not loose. If not, stir in additional flour, 1 tablespoon at a time, until a sticky dough forms.)
Spoon dough into a zip-top plastic freezer bag. Snip one corner of bag to make a 1/2-inch hole. Squeeze 10 to 12 (1-inch) dough pieces into a pot of simmering salted water; cook 2 to 3 minutes or until gnocchi float. Lightly grease a pan with cooking spray. Transfer gnocchi to pan, using a slotted spoon. Cover with plastic wrap. Repeat with remaining dough.
Prepare Chicken: Tie together thyme and sage 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; cook 2 minutes or until reduced by half. Sprinkle with flour; cook, stirring constantly, 1 minute. Gradually whisk in broth.
Bring to a boil over medium-high heat. Reduce heat to medium-low; simmer, partially covered, 20 minutes or until slightly thickened. Discard herb bundle. Stir in chicken and gnocchi; cook 5 minutes or until hot. |
This recipe for Chicken and Gnocchi (Southern Living February 2014) is from