CookEat Recipe
Chicken and Potato Gnocchi in Brodo
Small tender gnocchi made with floury potato, finely minced cooked chicken and Parmesan, served in broth.
Method
Steps
Step 1
Gather the ingredients: 200 g floury potatoes; 1 cooked chicken or capon breast, about 150 g cooked meat; 40 g finely grated Parmesan; 2 egg yolks, with another only if needed for a large breast; 30–40 g plain flour; Salt and nutmeg to taste; About 2 litres ready-to-use clear broth.
Step 2
Steam the potatoes until tender, about 20–25 minutes, or simmer them in water. Peel if necessary and press through a fine sieve or potato ricer. Let steam escape briefly.
Step 3
Remove any skin, bone or cartilage from the fully cooked chicken breast. Chop it extremely finely with a knife or mezzaluna. Mix into the potato with Parmesan, two yolks, salt and nutmeg. If using a substantially larger breast and the mixture is too dry to hold together, add another yolk.
Step 4
Place 30 g flour on a board. Work the mixture into it just enough to bind, using up to 40 g flour in total as needed. Roll into little-finger-thick ropes and cut into short pieces about 1–2 cm long.
Step 5
Bring the broth to a gentle boil. Cook the gnocchi in batches for about 5–6 minutes, until tender and cooked through; verify 74°C in the centre of a larger piece because they contain egg and reheated poultry. Serve in the hot broth.
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