Chicken And Gnocchi Recipe

Preheat and season

Preheat the oven to 425°F (220°C). Pat the chicken thighs dry with paper towels. In a small bowl combine 2 tbs olive oil, garlic powder, smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Rub the mixture evenly over the skin and underside of each thigh.

Roast the thighs on a rimmed baking sheet or ovenproof skillet, skin-side up, spacing them so air circulates. Roast for 28–35 minutes, until the skin is deep golden and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Remove from oven and let rest 5 minutes, then carve into large pieces. Reserve pan juices for the sauce (see note).

Drain ricotta

Place ricotta in a fine mesh sieve lined with cheesecloth or paper towel and let drain for 30 minutes to remove excess moisture. This prevents a sticky dough.

Make dough

In a large bowl combine drained ricotta, grated Parmesan, egg, 1/2 tsp salt, 1/4 tsp black pepper and nutmeg. Fold in 1 cup of the flour to start and gently mix until a soft, slightly sticky dough forms. Add up to the remaining 1/4 cup flour as needed, 1 tbs at a time, until the dough holds together but remains tender. Avoid overworking.

Shape gnocchi

Lightly flour a work surface. Portion dough into 4 pieces. Roll each into a rope about 1/2 inch (1.2 cm) thick. Using a bench scraper or knife, cut into 1-inch pieces. If desired, press each piece gently with a fork to create ridges. Place gnocchi on a lightly floured tray while you bring cooking water to a boil.

Cook gnocchi

Bring a large pot of salted water to a gentle boil. Add gnocchi in batches; they are done when they float (about 2–3 minutes). Use a slotted spoon to transfer cooked gnocchi to a plate and reserve 1/2 cup of the cooking water.

Sear mushrooms

Heat 1 tbs olive oil and 1 tbs butter in a large skillet over medium-high heat until shimmering. Add the sliced mushrooms in a single layer (work in batches if necessary) and let them sear undisturbed for 3–4 minutes to develop browning. Stir and continue cooking until liquid evaporates and mushrooms are golden, about 4–5 more minutes. Transfer mushrooms to a bowl and set aside.

Aromatics and deglaze

Reduce heat to medium and add remaining 1 tbs butter to the skillet. Add minced shallot and sauté 1–2 minutes until translucent. Add the minced garlic and cook 30 seconds more until fragrant. Pour in the white wine (or 1/4 cup stock) to deglaze, scraping up browned bits. Let the wine reduce by half, about 1–2 minutes.

Build the sauce

Add 1/2 cup chicken stock and the seared mushrooms back to the skillet. Stir in heavy cream and thyme, bring to a gentle simmer and cook 3–5 minutes until slightly thickened. Stir in 1/4 cup grated Parmesan and season with 1/2 tsp salt and 1/4 tsp pepper. If the sauce is too thick, add a splash of reserved gnocchi cooking water to loosen. Keep warm on low.

Combine gnocchi

Add the cooked gnocchi to the mushroom cream and gently toss to coat, warming for 1–2 minutes so flavors meld. Taste and adjust seasoning.

While sauce simmers, heat 1 tbs olive oil in a separate skillet over medium heat. Add the torn kale, sprinkle with 1/4 tsp salt and a pinch of pepper. Sauté, tossing often, until kale is bright and tender but still with some bite, about 3–4 minutes. Remove from heat and keep warm. Optionally squeeze a little lemon juice over the kale if desired.

Make garlic chips

Heat the neutral oil in a small heavy-bottomed saucepan over medium heat to 300–325°F (if you don't have a thermometer, test one slice: it should sizzle gently and slowly brown). Fry the thinly sliced garlic in batches, stirring so slices don't stick, until golden brown and crisp, about 45–90 seconds per batch. Use a slotted spoon to transfer to a paper towel-lined plate, sprinkle lightly with 1/8 tsp salt and let cool; they will crisp further.

Plate and finish

To serve: spoon wilted kale onto each plate, top with a generous portion of parmesan-ricotta gnocchi tossed in wild mushroom cream. Arrange roasted chicken thigh pieces alongside or atop the gnocchi. Spoon any reserved pan juices lightly over the chicken. Garnish with garlic chips, a sprinkle of chopped parsley, and a little lemon zest if using. Serve immediately.