| Level: | Intermediate |
| Total: | 3 hr 10 min |
| Active: | 1 hr 25 min |
| Yield: | 4 servings |
Ingredients
- 2 pounds russet potatoes, skins pricked with a fork
- 5 ounces Parmigiano-Reggiano, grated
- 1 1/2 teaspoons kosher salt, plus more for the boiling water
- 3/4 teaspoon ground white pepper
- 3 egg yolks
- 2 1/2 cups all-purpose flour
- 4 ounces butter
- 1 ounce minced garlic
- 32 ounces heavy cream
- 1 tablespoon kosher salt
- 1/8 teaspoon coarsely ground black pepper
- 1/4 cup Italian parsley
- 1 teaspoon sun-dried tomatoes
- Zest from 1/2 lemon
- 1/2 teaspoon minced garlic
- 4 ounces clarified butter
- Four 6-ounce chicken breasts
- 3 tablespoons Blackening Seasoning, recipe follows
- 4 ounces Gorgonzola cheese
- 2 green onions, sliced thin on a bias
- 2 tablespoons grated Parmigiano-Reggiano
- 3 tablespoons paprika
- 2 tablespoons sugar
- 1 tablespoon cayenne pepper
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
- 1 tablespoon table salt
- 1 teaspoon finely ground black pepper
- 1 teaspoon ground white pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
Instructions
- For the gnocchi dough: Preheat the oven to 350 degrees F.
- Roast the potatoes until fork tender, about 1 hour, then let cool. When the potatoes are just warm to the touch, scoop out the insides into a food mill and mill into a large bowl. Add the Parmigiano-Reggiano, salt, pepper and egg yolks and gently incorporate. Add the flour 1/4 cup at a time until the dough just comes together. Turn out the dough on a floured surface and knead the dough, working quickly, until the dough loses its stickiness and becomes more solid. Shape small portions of the dough into long ropes 1/2-inch wide and cut with a knife into 1/2-inch-long squares. Repeat with the remaining dough.
- Bring a large pot of salted water to a boil and add the gnocchi in batches, stirring gently once or twice to ensure that they are not sticking. Boil until they float to the surface, then drain and set to the side.
- For the garlic cream: In a stockpot over medium heat, melt the butter, then add the garlic and simmer until softened, about 3 minutes. Add the cream, salt and pepper and simmer on low heat, occasionally stirring, for 25 minutes.
- Meanwhile, start the gremolata: Rough-chop the Italian parsley and sun-dried tomatoes, then add to a bowl and stir in the lemon zest and garlic. Set to the side.
- To finish: Preheat the oven to 400 degrees F.
- In a large oven-safe sauté pan, add the clarified butter and heat to medium-high. Sprinkle the chicken breasts on both sides with the Blackening Seasoning and add to the pan. Sear each side for 3 minutes, then finish in the oven for 3 minutes. Let rest 5 minutes, then slice into 4 pieces.
- Add the gnocchi and Gorgonzola cheese to your simmering garlic cream sauce and let cook until the sauce thickens, about 4 minutes. Place the blackened chicken on top and garnish with the gremolata, green onions and Parmigiano-Reggiano.
- Stir together the paprika, sugar, cayenne, granulated garlic and onion, salt, black pepper, white pepper, oregano and thyme in a small bowl.
Reviews
It took me a whole day to make this… it was A-Freakin-Mazing! Totally worth the time!
This was easy (but time consuming) and absolutely delicious!!
YUM!!! I have also adapted this to use shrimp. The blackening, the garlic sauce, and the gremolata are great with other recipes as well. Thank you!
My favorite gnocchi!!! I order gnocchi in every restaurant that has it on the menu and this one is by far the best!