Chicken and Gnocchi

Photo by Holly K.
Adapted from myrecipes.com

PREP TIME

40

minutes

TOTAL TIME

60

minutes

SERVINGS

4

servings

PREP TIME

40

minutes

TOTAL TIME

60

minutes

SERVINGS

4

servings

Adapted from myrecipes.com

Ingredients

  • Gnocchi

  • 1

    cup soft, fresh breadcrumbs

  • 1/2

    cup chicken broth

  • 1

    oz. Parmesan cheese, freshly grated

  • 2

    large egg yolks, lightly beaten

  • 1 1/2

    tbsp chopped fresh flat-leaf parsley

  • 1

    tsp chopped fresh thyme

  • 1/4

    tsp kosher salt

  • 1/8

    tsp 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

    tbsp 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

Directions

1. 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 tbsp at a time, until a sticky dough forms). 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 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. 3. Prepare Chicken: tie together thyme and, if desired, 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. Add cheese rind, if desired. 4. 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 and rind. Stir in chicken and gnocchi; cook 5 minutes or until hot.

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