Grilled Chicken Gnocchi in White Sauce

This picture above was taken at a little Italian restaurant  in Los Angeles,CA where we payed about $24 for this dish at the, Lunch Special!!! Not even for Dinner, in which the price increases by another $20. The price is ridiculous right...

Why pay this price for gnocchi when you can make the exact same thing at home for less than half that price. No more italian restaurant steep prices for their gnocchi dishes. Seafood Gnocchi Recipe Here I will show you how to make it on your own. follow below...


Ingredients - (Feeds about 4 - 5 people)
8 Potatoes
1/2 cup Butter
1/4 cup milk
flour as needed

To make Gnocchi all you need to do is:
Take you potatoes completely peel and cut them into big chunks. Place them into a pot of boiling water. Let it boil for about 15 minutes or until your potatoes are really soft, Try poking it with a fork or knife and if it breaks apart that means its soft enough.

Drain your water and mash your potato chunks with a wooden spoon or fork until smooth. Once your potatoes are mashed return them to either the same pot or a big bowl and add in your butter and milk mix until well incorporated. (It should look exactly like mashed potatoes) Now what you do is add in flour a little at a time and keep mixing it in with a wooden spoon until well incorporated. You will see that as you continue to add flour the thicker it will become. You want to keep adding flour until it thickens and becomes like dough (play dough) where it is moldable and no longer sticks to the spoon or your hands.

Prepare a big pot of boiling water. Then once you have your dough. Roll it out onto a slightly floured counter and cut them into small squares.

Take these small squares and put them into the pot of boiling water A LITTLE AT A TIME.

Very important step: Once you place your Gnocchi into the pot of water keep an eye on it because as soon as you throw them in the will sink directly to the bottom of the pot. But within about 1 - 2 minutes you will see them floating. As soon as they float that means that they are done. Immedietly as soon as this happens take a big spoon with holes in it and scoop them out (allowing all the water to drain) Place them into a pyrex or container that you will be serving it in.

Once they are all done and placed in your serving dish drizzle a little bit of oil and herbs on top and toss it around a bit in order to evenly distribute the oil. (This will help it to not stick together) DO NOT TOUCH IT TO MUCH OR MIX IT WITH THE SPOON ONCE DONE. JUST LEAVE IT ALONE BECAUSE AT THIS POINT THEY WILL BE VERY SOFT. If you were to go taste it at this time you will see that it is extremely bland and tasteless. The Gnocchi serves as the softness of the meal but all the flavor comes in the sauce.

Set this aside and work on your chicken.

Grilled Chicken in White sauce

3 Chicken Breasts (cut into 2 inch cubes)
16 oz heavy cream
1 1/4 cup peas
20 mushrooms (Sliced thinly)
2 tbsp cheddar cheese base (Can be anything that has cheddar to give a slight flavor, looks like an orange paste. Normally found on cheese isle)
seasonings: salt, pepper, garlic powder

Take your chicken breast and thoroughly clean  and season it. Once cleaned cut into  suggested cube sizes. Get a big pot and put on the fire under medium- high heat and add 1 tbsp olive oil, let heat for about 45 seconds. Add in your seasoned chicken and continue to cook uncovered on medium high heat mixing every few minutes to cook all the way through. Cook for about 10 minutes or until slightly golden.

Add in your mushrooms and cook together mixing around for about 2 minutes. Add in your heavy cream and cheddar paste, lower heat to low-medium and add in your peas. Cook for about 10 minutes, or until sauce slightly begins to thicken, sprinkle with a bit of salt and pepper. Turn off fire and immediately add in your cooked gnocchi that was previously set aside.

Mix together and serve warm. Really delicious especially when served fresh.
From my kitchen to yours
God Bless


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