Kim V's Chicken with Ricotta Gnocci
| Prep Time: 45 min | Serves: 7 |
| Cooking Time: 45 min | Yield: 1 pot |
This is a lighter take on chicken and dumplings with vegetables in a rich broth.
Ingredients
- 10 cups Cooking Stock Chicken
- 24 oz Tyson 100% Natural Boneless Skinless Chicken Thigh
- 4 oz baby carrots
- 4 oz Parsnip, Raw
- 4 oz Onions
- 1 lb Sargento Part-Skim Ricotta Cheese
- 1 cup Parmesan Cheese
- 1/2 cup Bread Flour
- 2 tbsp Butter
- 1/2 cup Italian Parsley
- 2 medium stalks Celery
- 1 egg
- 1 tsp Thyme, Fresh
Directions
Ricotta gnocci needs to made in advance. Mix container of store bought ricotta with, parmesan, egg and flour until combined. Form into ball, wrap with plastic and let set for hour in fridge. Remove and cut ball into quarters. On a floured board roll one of the quarter into a rope about 1 in thick. Then take knife and cut 1 inch pices of dough. Put on parchment lined and flour dusted baking sheet. Repeat until all the gnocci are made. Cover and put back in fridge until they are ready to cook.
Pour stock into pot and bring to a boil. Add chicken thighs and simmer until tender about 45 minutes. Remove chicken and let cool. Bring stock to boil and reduce to about 8 cups.
In another pan make a roux with butter and 2 tbsp of flour. Cook until light brown in color. Bring stock to a simmer and add roux and whisk thoroughly. Let simmer and thicken.
Chop carrots,celery, parsley, thyme and parsnip into bite size pieces. Add to stock. Shred cooled chicken and add back into stock. Add salt and pepper to taste. Add a pinch of cayenne if you like a little heat.
Bring a large pot of salted water to boil. Add about 1/2 of the gnocci and cook for about 3 minutes. They will float when they are done. Remove with slotted spoon and place in bowls. Cook other half.
Ladle chicken mixture on top of gnocci and sprinkle with parmesan.