Chicken and Gnocchi
Photo: Hector Sanchez; Styling: Buffy Hargett Miller
This fast became a Test Kitchen favorite and our new go-to chicken and dumplings because it's the easiest gnocchi we've ever made. Simply use a zip-top bag to pipe the pillowy mounds straight into the simmering water.
How to Make It
Step 1
Prepare Gnocchi: Stir together first 8 ingredients in a large bowl until smooth. Very gently fold in flour just until blended.
Step 2
Spoon dough into a zip-top plastic freezer bag. Snip 1 corner of bag to make a 1/2-inch hole. Squeeze 10 to 12 (1-inch) dough pieces into a pot of boiling salted water; cook 2 to 3 minutes or until gnocchi float. Lightly grease a jelly-roll pan with cooking spray. Transfer gnocchi to prepared pan, using a slotted spoon. Cover with plastic wrap. Repeat procedure with remaining dough.
Step 3
Prepare Chicken: Tie together thyme and, if desired, sage sprigs with kitchen string. Melt butter in a Dutch oven over medium heat. Add carrots, celery, and herb bundle; cook 5 minutes or until carrots are tender. Add garlic; cook 1 minute. Stir in wine, and cook 2 minutes or until reduced by half. Sprinkle with flour, and cook, stirring constantly, 1 minute. Gradually whisk in broth. Add Parmesan rind, if desired.
Step 4
Bring mixture to a boil over medium-high heat. Reduce heat to medium-low, and simmer, partially covered, 20 minutes or until slightly thickened. Discard herb bundle and cheese rind. Stir in chicken and gnocchi, and cook 3 to 5 minutes or until hot.
Andrew Michael Italian Kitchen and Hog & Hominy, East Memphis, TN
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StephinColorado's Review
This will now be my "go to" recipe for chicken and dumplings. I had never made Gnocchi before -followed directions exactly and once I got the hang of piping the dough into the boiling water, they were quite fun to make! I added chopped onion along with the other vegetables for a little more flavor. This is so much better than regular chicken and dumplings! I used dried herbs as well and thought they worked out fine. This would be killer with homemade stock!!!
AngieCG's Review
My husband and I loved this recipe. He cleaned his plate and was disappointed there wasn't more left over. I followed the recipe as written and did include the sage in the herb bundle.
BrendaHyman's Review
We live in eastern PA, an hour north of Philly, where it has been snowing all day and hasn't gotten above 18. For dinner tonight, I made the Chicken and Gnocchi recipe in the Feb 14 issue...OMG!!! My hubby and I ate the whole pot! My husband said the recipe was a "keeper" and that I could make it "any time"!! The only thing I did differently was to use dried herbs (1 t each of parsley, thyme and sage) and two chicken cutlets. :)
DebraNorman's Review
Made this for dinner. Absolutely delicious! Mine would probably have been even better if I had not had to substitute regular store bought bread crumbs. I would have rated this a 5 star if a main ingredient (soft bread crumbs made from day old bread) would be something I might ever have on hand. I needed to increase the amount of broth added to the gnocchi dough since I was using regular bread crumbs but all in all this recipe was fairly easy to make and turned out great. Using the cheese rind and herb bundle was new to me and I was very happy with the results and will use these two tricks again.
stellacorona
used pre made potato gnocchi. roasted my veggies, added a couple extra (mushrooms, green pepper), didn't use flour. added can of navy beans, and simmered 12 oz chicken breast then shredded. it made a very good, hearty soup that my husband even commented on !!! have never tried to make gnocchi but i am curious about it.
MicheleM68's Review
This came out really great and was very easy! I cheated and used store bought potato gnocchi; maybe next time I will try to make those too!! I also added peas to mine; it tasted like chicken pot pie, without the crust!
ljc411's Review