Spicy Chicken Gnocchi Recipe

Spicy Chicken Gnocchi

Recipe courtesy of Haute Quarter Grill

• Level: Intermediate
• Serves: 4
• Total Time: 3 hr 10 min
• Active Time: 1 hr 25 min

Gnocchi Dough

• 2 pounds russet potatoes, pierced with a fork
• 5 ounces grated Parmigiano-Reggiano
• 1 1/2 teaspoons kosher salt, plus extra for boiling water
• 3/4 teaspoon ground white pepper
• 3 egg yolks
• 2 1/2 cups all-purpose flour

Garlic Cream

• 4 ounces butter
• 1 ounce minced garlic
• 32 ounces heavy cream
• 1 tablespoon kosher salt
• 1/8 teaspoon coarse black pepper

Gremolata

• 1/4 cup Italian parsley
• 1 teaspoon sun-dried tomatoes
• Zest of 1/2 lemon
• 1/2 teaspoon minced garlic

To Finish

• 4 ounces clarified butter
• Four 6-ounce chicken breasts
• 3 tablespoons Blackening Seasoning (recipe below)
• 4 ounces Gorgonzola cheese
• 2 green onions, thinly sliced on the bias
• 2 tablespoons grated Parmigiano-Reggiano

Blackening Seasoning

• 3 tablespoons paprika
• 2 tablespoons sugar
• 1 tablespoon cayenne pepper
• 1 tablespoon granulated garlic
• 1 tablespoon granulated onion
• 1 tablespoon table salt
• 1 teaspoon finely ground black pepper
• 1 teaspoon ground white pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme

Special Equipment: food mill

Instructions

1. Gnocchi Dough: Preheat oven to 350F. Roast potatoes until fork-tender, about 1 hour; cool slightly. Scoop flesh into a food mill over a bowl. Mix in Parmigiano-Reggiano, salt, white pepper, and egg yolks. Gradually add flour (1/4 cup at a time) until dough forms. Knead briefly on floured surface. Roll into 1/2-inch ropes, cut into 1/2-inch pieces.
2. Boil salted water; cook gnocchi in batches until they float. Drain and set aside.
3. Garlic Cream: Melt butter in stockpot over medium heat. Add garlic; simmer 3 minutes. Stir in cream, salt, and pepper; simmer on low 25 minutes until thickened.
4. Gremolata: Coarsely chop parsley and sun-dried tomatoes; mix with lemon zest and garlic. Set aside.
5. Finish Dish: Preheat oven to 400F. Heat clarified butter in oven-proof skillet over medium-high. Season chicken with Blackening Seasoning; sear 3 minutes per side. Roast in oven 3 minutes. Rest 5 minutes; slice each breast into four.
6. Add cooked gnocchi and Gorgonzola to garlic cream; simmer 4 minutes until thickened. Top with chicken, gremolata, green onions, and Parmigiano-Reggiano.

Blackening Seasoning: Mix all ingredients evenly in a bowl.

Craving bold flavors? This Spicy Chicken Gnocchi from Haute Quarter Grill delivers crispy blackened chicken over pillowy homemade gnocchi in creamy garlic sauceperfect for impressing at your next dinner. Shared by culinary pros; home testing recommended. Courtesy of Haute Quarter Grill, Anchorage, AK.