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Gnocchi Nonna Maria
(Potato Dumplings with Chicken Ragout) |
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| Ingredients for Gnocchi |
2 lb Idaho Potatoes
2 whole Eggs
Salt
2 cup Durum Flour
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| Method for Gnocchi |
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Cook potatoes, skin on, in 325º oven for 2 1/2
hours. Remove the potatoes, cut in half, remove the
pulp, and smash it. To this, add 1 teaspoon salt, and
flour, and mix together. Mixture will become firm.
Roll into 1-1 1/2” tubes, and cut into small balls. Roll
gnocchis with a fork to create a shell like depression.
Set aside. |
| Ingredients for Chicken |
1 whole Chicken
Extra Virgin Olive Oil
Salt and Pepper
2 cloves Garlic
1 sprig Rosemary
1 leaf Sage
1 Bay Leaf
1 cup White Wine
1 can whole peeled Tomatoes
Reggiano Parmiggiana
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| Method for Chicken |
• Cut the whole chicken into smaller pieces and
sear in a cast iron pan with olive oil, salt, and
pepper. Add garlic, rosemary, bay leaf, and sage,
as well as white wine and can of tomatoes. Cook
for 1 hour on low heat. Chicken will start to fall
apart, try and remove as mean bones as possible.
• Take Gnocchi and boil salted water for 3
minutes maximum. Remove gnocchi and add to
chicken ragout, heat through and add shaved
parmesan. Serve immediately. |
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