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Chicken And Potato Gnocchi

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Ingredients
  Potatoes 3 Medium
  Ground nutmeg 1 Dash
  Chicken breasts 2 Medium
  Parmesan cheese 1⁄4 Cup (4 tbs), grated
  Butter 2 Tablespoon
  Salt 3⁄4 Teaspoon
  All purpose flour 1⁄2 Cup (8 tbs)
  Butter 3 Tablespoon, melted
  Parmesan cheese 1⁄3 Cup (5.33 tbs), grated
  Snipped parsley 2 Tablespoon
Directions

In covered pan cook potatoes in enough boiling water to cover for 25 to 30 minutes or till tender.
Drain and cool slightly.
Peel potatoes.
Meanwhile, in another saucepan combine chicken breasts and 2 cups water.
Cover and simmer about 20 minutes or till tender.
Remove chicken; cool slightly.
Discard skin and bones.
Grind or finely chop chicken.
In mixing bowl mash potatoes.
Add 1/4 cup parmesan, 2 tablespoons butter or margarine, salt, and nutmeg.
Stir in chicken and enough of the flour to make a moderately firm mixture.
Turn out onto lightly floured surface.
Work with hands for 2 to 3 minutes or till mixture forms a ball.
Roll to 1/2-inch thickness.
With 2-inch round cutter, cut dough into circles, dipping cutter into flour between cuts.
Reroll as necessary.
Overlap circles in 13x9x2-inch baking pan.
Brush with 3 tablespoons melted butter or margarine; sprinkle with 1/3 cup parmesan.
Bake, uncovered, in 350° oven for 30 to 35 minutes or till golden brown.
Sprinkle with parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Potato

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