Spend an afternoon cooking and you will be rewarded
Wash, then boil the potatoes in plenty of lightly salted water until tender (will depend on size). Drain, then set out to steam out a bit.
In the meantime, preheat the oven to 190 C. Cut the chicken int bite-sized pieces, or leave whole if you so desire. Finely dice the celery, carrot, and onion/shallot. Brush mushrooms clean, half and slice 1/2cm thick. Wash herbs, pull of rosemary needles and thyme leaves, and roughly chop the lot. Peel and mince garlic.
Heat a heavy oven-proof pot with lid (dutch oven). Add some olive oil, and brown the chicken on all sides. When done, add the diced vegetables and garlic and sauté for a bit more. Deglaze with the sherry or white wine. Let the alcohol boil off, then add tomato passata, mushrooms and herbs and 1/2 tsp salt and pepper. Bring to a simmer, stir, then close the lid and bake for 45 minutes.
While the chicken is in the oven, prepare the Gnocchi. Peel the potatoes, then mash thoroughly or press through a ricer. Weigh how much you have. For 500 g of potatoes, add 1 egg yolk and 100g of potato starch. Add a few pinches of salt and some pepper. Using your fingers, gently incorporate, but don't overknead. Once it starts forming a smooth mass, form into a ball, and let rest for a few minutes.
With clean hands, dust a large board with some rice flour. Working in parts, roll the potato dough into 2cm thick rolls, then cut off 1.5 cm pieces. Shape as you like (watch the pros on YT), and collect on a rice-dusted cooking board.
When all the Gnocchi are ready (and the chicken is done as well), boil plenty salted water in a large pot. Add the Gnocchi (maybe do it in two portions). Once they all rise to the surface, let sit for another 10 seconds, then drain (use a slotted spoon), and transfer either straight to plates, or fry for 2-3 minutes in a large non-stick pan.
Cover Gnocchi on plates with the stew. Add a bit of grated cheese (pecorino or parmesan), if desired, and garnish with some basil
Ingredients
Directions
Wash, then boil the potatoes in plenty of lightly salted water until tender (will depend on size). Drain, then set out to steam out a bit.
In the meantime, preheat the oven to 190 C. Cut the chicken int bite-sized pieces, or leave whole if you so desire. Finely dice the celery, carrot, and onion/shallot. Brush mushrooms clean, half and slice 1/2cm thick. Wash herbs, pull of rosemary needles and thyme leaves, and roughly chop the lot. Peel and mince garlic.
Heat a heavy oven-proof pot with lid (dutch oven). Add some olive oil, and brown the chicken on all sides. When done, add the diced vegetables and garlic and sauté for a bit more. Deglaze with the sherry or white wine. Let the alcohol boil off, then add tomato passata, mushrooms and herbs and 1/2 tsp salt and pepper. Bring to a simmer, stir, then close the lid and bake for 45 minutes.
While the chicken is in the oven, prepare the Gnocchi. Peel the potatoes, then mash thoroughly or press through a ricer. Weigh how much you have. For 500 g of potatoes, add 1 egg yolk and 100g of potato starch. Add a few pinches of salt and some pepper. Using your fingers, gently incorporate, but don't overknead. Once it starts forming a smooth mass, form into a ball, and let rest for a few minutes.
With clean hands, dust a large board with some rice flour. Working in parts, roll the potato dough into 2cm thick rolls, then cut off 1.5 cm pieces. Shape as you like (watch the pros on YT), and collect on a rice-dusted cooking board.
When all the Gnocchi are ready (and the chicken is done as well), boil plenty salted water in a large pot. Add the Gnocchi (maybe do it in two portions). Once they all rise to the surface, let sit for another 10 seconds, then drain (use a slotted spoon), and transfer either straight to plates, or fry for 2-3 minutes in a large non-stick pan.
Cover Gnocchi on plates with the stew. Add a bit of grated cheese (pecorino or parmesan), if desired, and garnish with some basil