Chicken and Gnocchi “Dumplings”
This is the classic “chicken and dumplings” dish reinvented. My recipe calls for roast chicken with crispy skin served with gnocchi and creamy reduced chicken broth for some upscale comfort food. I was inspired by a meal I had at The Tasting Kitchen in Venice. I loved how the classic hearty dish was reinvented but unfortunately the next time I went back to the restaurant the dish was no longer on the menu. I have a "love hate" relationship with seasonal menus. I love when chefs get to cook with seasonal ingredients but I am always so sad when I find a dish I love and I never get to have it again.
Drizzling reserved chicken fat from the roast chicken over the top adds additional flavor. This is optional, but I love the added flavor from the fat.
1 (3-pound) whole roast chicken, cut into 4 parts, get the recipe here, (optional: reserve chicken fat*)
4 tablespoons unsalted butter
1 medium carrot, chopped
1 celery stalk, chopped
1 cup diced yellow onion
2 tablespoons all-purpose flour
2 cups chicken stock
Kosher salt, to taste
Freshly gound black pepper, to taste
2 tablespoons extra-virgin olive oil
¾ cup shelled English peas
½ cup shelled fava beans
1 pound store-bought gnocchi
1 tablespoon chopped parsley
In a medium sauté pan over medium heat, add the butter and allow it to melt. Add the carrot, celery and onion and sauté until the vegetables are tender, about 8 minutes. Add the flour and stir to combine. Let the roux cook for about a minute then add the chicken stock, stirring to combine. Bring to a boil and let simmer until the mixture thickens until it coats the back of a spoon, about 15 to 20 minutes. Season with salt and pepper to taste then remove from heat. Strain the mixture into a medium-mixing bowl using a fine mesh strainer and discard the vegetables.
Heat a medium sauté pan over medium heat, add the olive oil and heat through. Add the peas and fava beans and sauté until tender, about 5 minutes.
Bring a large pot of water to the boil; add salt and bring back to a boil. Pour the gnocchi into the pot and cook, stirring occasionally, until the gnocchi floats to the top of the pot, about 2 minutes. Drain and return the gnocchi to the pot. Toss the gnocchi in the chicken stock mixture then add the peas and fava beans and stir to combine.
To serve: Divide the gnocchi among plates and top with the roast chicken and parsley. *Optional: drizzle reserved chicken fat over top.