Home-made gnocchi with chicken and mushrooms

  • 30 mins preparation
  • 1 hr 10 mins cooking
  • Serves 6
  • Print


Home-made gnocchi with chicken and mushrooms
  • 6 chicken thigh cutlets, skin removed
  • 1/4 cup (35g) plain flour
  • salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 20 gram butter, chopped
  • 1 medium (150g) brown onion, chopped finely
  • 1 medium (120g) carrot, chopped finely
  • 1 stick (150g) celery, chopped finely
  • 3 clove garlic, sliced
  • 20 gram dried porcini mushrooms, rinsed
  • 1/2 cup (125ml) white wine
  • 1 1/2 cup (375ml) salt-reduced chicken stock
  • 250 gram swiss brown mushrooms, halved
  • 3 large (900g) desiree potatoes
  • 2 tablespoon milk
  • 2 egg yolks
  • 1/3 cup (25g) finely grated parmesan cheese
  • 1 cup (150g) plain flour, approximately, extra
  • 1/2 cup lightly packed fresh flat-leaf parsley leaves
  • 90 gram butter, melted, extra


Home-made gnocchi with chicken and mushrooms
  • 1
    Preheat oven to moderate, 180°C (160°C fan-forced). Toss the chicken lightly in flour seasoned with salt and pepper; heat the oil and butter in a flameproof baking dish; add the chicken, cook until browned all over.
  • 2
    Add onion, carrot, celery and garlic; cook over medium heat until onion is softened. Add porcini and wine, bring to the boil; reduce heat, simmer until wine has almost evaporated. Add the stock and the swiss brown mushrooms.
  • 3
    Cover and bake in a moderate oven for about 1 hour or until chicken is very tender; cool.
  • 4
    Steam or boil whole unpeeled potatoes until tender; drain. Cool potatoes slightly, then peel. Mash the potatoes with a ricer, mouli or masher until smooth; stir in the milk, egg yolks, cheese, salt to taste and enough of the sifted extra flour to form a firm dough.
  • 5
    On a lightly floured surface, roll a quarter of the dough into a 2cm-thick sausage. Cut into 4cm lengths and shape each into an oval. Press and roll the dough with a floured fork to mark one side of the gnocchi (this helps the sauce to adhere later). Place on a lightly floured tray in a single layer. Repeat with the remaining dough. Cover and refrigerate for one hour.
  • 6
    Remove the chicken from the bones, discard bones; tear the chicken into small pieces. Return the chicken to the baking dish and reheat, sprinkle with the parsley leaves.
  • 7
    Meanwhile, cook the gnocchi, in batches, in a large pan of gently boiling, salted water for about 3 minutes or until they float to the surface. Remove the cooked gnocchi from the water with a slotted spoon and drain well. Carefully toss gnocchi with hot melted butter.
  • 8
    Serve gnocchi with chicken.


Not suitable to freeze or microwave.

More From Women's Weekly Food