Roll the dough into a snake with your fingers before cutting it.
Gnocchi di pollo e patata sounds so much better than chicken and potato gnocchi. But they both taste the same: light, savory, elegant.
This recipe, from The Art of Eating Well, by Pellegrino Artusi, makes many gnocchis so it’s great to make and freeze. And then when you crave gnocchi, you’ll always have it on hand.
First the broth:
- A whole chicken (1)
- Celery Stalk (1, split in half)
- Carrot (1 whole, peeled and cut in half)
- Salt/Pepper (to taste)
What I did:
Put a whole chicken in a large pot and cover with cold water.
Add celery and carrot, and salt and pepper.
Bring to a boil. Then lower heat and simmer for an hour or more.
Remove chicken. Pour broth through strainer into a large plastic container and refrigerate over night.
The next day, take the fat off the top of the broth with a soup spoon.
To make the gnocchi:
- Mealy potatoes, peeled, boiled and pressed through a ricer or strainer (1/2 pound)
- Small chicken breast, boiled and minced (Use one from the chicken you used to make the broth).
- Parmesan cheese (3/4 of a cup)
- Egg yolks (2)
- Salt (to taste)
- Nutmeg (a pinch)
- Flour (3-4 tablespoons)
What I did:
Mix all of the ingredients, except the flour, together well.
Work the flour into the mixture to bind it.
Roll the mixture on a floured surface into a snake, the diameter of your little finger.
Cut the snake into 1-inch lengths. Put what you don’t use into a large freezer bag and put in a freezer for later use.
Simmer the gnocchi in the broth. They are very delicate and may fall apart. Don’t be too concerned as when they fall apart, they flavor the broth.
Find more recipes in the Food section.
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