Potato Gnocchi Recipe
Chicken / Broccoli / Tomatoes / Smoked Chorizo (GF pasta by request)
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Ingredients
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Gnocchi (homemade)
Protein & Sausage
Vegetables & Add-ins
Sauce & Finish
To Serve (optional / substitutions)
Method
Gnocchi (homemade)
- 1
bake potatoes
Preheat oven to 425°F (220°C). Prick potatoes all over with a fork and bake directly on the oven rack until very tender, about 45–60 minutes depending on size. Alternatively, you can boil whole potatoes with skins until fork-tender (30–40 minutes). Let cool just enough to handle but while still warm.
- 2
- 3
mix dough
Make a mound of the riced potato on the work surface and create a well. Sprinkle the salt and pepper and the flour evenly over the potato, then add the egg yolk in the center. Using a bench scraper or fork, gently incorporate flour into the potato until a soft dough forms. Do not overwork — stop as soon as dough holds together. If dough is sticky, dust with up to 2–4 tbsp more flour total; it should be soft, not stiff.
- 4
shape gnocchi
Cut the dough into 4 pieces. Roll each piece into a rope about 3/4" (2 cm) diameter on a lightly floured surface. Cut into 3/4" pieces. If desired, gently roll each piece over the tines of a fork or a gnocchi board to create ridges. Dust finished gnocchi lightly with flour and place on a floured tray in a single layer.
- 5
cook gnocchi
Bring a large pot of salted water to a rolling boil. Working in batches, drop gnocchi into boiling water. They are cooked when they float (about 1–2 minutes after they rise). Use a slotted spoon to transfer cooked gnocchi to a tray; reserve 1 cup of pasta cooking water and then drain remaining water.
Protein & Sausage
- 6
prep chicken
Slice chicken breast into 1/2" strips or bite-size pieces. Season with 1/2 tsp salt and 1/4 tsp black pepper.
- 7
brown chorizo and chicken
Heat 1 tbsp olive oil in a large heavy skillet over medium-high heat. Add the chorizo slices and cook 2–3 minutes per side until they release oil and begin to brown. Transfer chorizo to a plate leaving oil in the pan. Add remaining 1 tbsp olive oil and add the chicken in a single layer. Sear the chicken without moving until browned, 2–3 minutes, then turn and cook until just cooked through, another 2–3 minutes. Remove chicken to the plate with chorizo.
Vegetables & Add-ins
- 8
blanch broccoli
If using fresh broccoli, blanch florets in boiling water for 1 minute until bright green and slightly tender, then shock in ice water. Drain well. (If you prefer, add to the skillet later to finish cooking.)
- 9
sauté aromatics and tomatoes
In the same skillet over medium heat, add butter and shallot and sauté 1–2 minutes until soft. Add the minced garlic and red pepper flakes and cook 30–45 seconds until fragrant. Add the halved cherry tomatoes and cook 2–3 minutes until they begin to soften and release juice.
Sauce & Finish
- 10
deglaze and build sauce
Increase heat to medium-high and add the white wine (or 1/2 cup chicken stock) to deglaze, scraping up browned bits. Let wine reduce by half, about 1–2 minutes. Add the remaining 1/2 cup chicken stock and the heavy cream and bring to a gentle simmer.
- 11
combine components
Return the cooked chorizo and chicken to the skillet. Add the blanched broccoli and gently fold in cooked gnocchi. If the sauce seems too thick, add reserved gnocchi/pasta water, 1–2 tbsp at a time, until desired consistency (you should have a glossy coating on the gnocchi).
- 12
finish and season
Remove from heat and stir in grated Parmesan, lemon juice, and chopped basil or parsley. Taste and adjust seasoning with salt and pepper. If you want a silkier finish, stir in an additional tablespoon of butter.
- 13
serve
Divide gnocchi among plates, top with extra grated Parmesan and cracked black pepper to taste. Serve immediately.