Chicken And Potato Gnocchi
|Ground nutmeg||1 Dash|
|Chicken breasts||2 Medium|
|Parmesan cheese||1⁄4 Cup (4 tbs), grated|
|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|
In covered pan cook potatoes in enough boiling water to cover for 25 to 30 minutes or till tender.
Drain and cool slightly.
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.