Housemade Potato Gnocchi Recipe

Preparation and Cooking

1. 1

   Prepare the Gnocchi

   Boil the Russet potatoes in salted water until tender. Drain, peel, and mash them in a bowl. Let cool slightly before adding the egg and salt.

2. 2

   Form the Gnocchi

   Gradually add the flour to the potato mixture until a dough forms. Roll into long ropes and cut into 1-inch pieces. Press with a fork to create ridges. Set aside.

3. 3

   Cook the Fingerling Potatoes

   In a skillet, heat olive oil over medium heat. Add the halved fingerling potatoes and cook until golden and tender, about 10-15 minutes. Set aside.

4. 4

   Sauté the Mushrooms

   In the same skillet, add sliced crimini mushrooms and cook until browned. Add the shredded oven-roasted chicken, cooked fingerling potatoes, and fresh herbs. Stir to combine.

5. 5

   Make the White Wine Butter Sauce

   Deglaze the skillet with white wine, scraping up any bits from the bottom. Let reduce for a few minutes, then add butter and stir until melted and creamy.

6. 6

   Cook the Gnocchi

   In a separate pot, bring salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Drain and add to the skillet with the chicken and mushrooms.

7. 7

   Combine and Serve

   Toss everything together in the skillet, season with black pepper, and serve immediately, garnished with additional fresh herbs if desired.