Thursday, March 20, 2014

Chicken and Gnocchi

I need a vacation after the vacation.  The kids have surpassed me as a skier, about 2 years ago but it still affects my psyche.  They typically wait on me at the end of each run.  I consider myself as the clean up crew – I intend to ski behind so I can help anybody who has fallen.  At least it makes me feel better – really I’m just slow and cautious.

On vacation, I had time to read through lots of magazines that have stacked up at home.  This recipe came from February’s Southern Living.  It tastes similar to a chicken pot pie.  Something different for a weeknight.  You could make your own gnocchi but why….


  1. 1/8 t dried thyme 
    Chicken and Gnocchi
  2. 1/8 t dried sage
  3. 4 T butter
  4. 2 carrots (about 1 c), chopped
  5. 1 celery rib (about ½ c), finely chopped
  6. 2 garlic cloves (1 t), minced
  7. ½ c dry white wine
  8. ¼ c all-purpose flour
  9. 4 c chicken broth
  10. 4 c shredded cooked chicken
  11. 2, 12 oz packages of store bought gnocchi 

For chicken, you can either shred rotisserie chicken.  Or poach it yourself (use skin-on, bone-in optional, chicken) by boiling water with salt and olive oil and cook until the chicken reaches 170 degrees.  Or bake it in the oven at 400 degrees with olive oil and salt.

Melt butter in a Dutch oven over medium heat.  Add carrots, celery, thyme and sage and cook for 5 minutes or until carrots are tender.  Add garlic, cook 1 minute.  Stir in wine, cook 2 minutes or until reduced by half.  Sprinkle with flour, cook, stirring constantly, 1 minute.  Gradually whisk in broth.

Bring to a boil over medium-high heat.  Reduce heat to medium-low, simmer partially covered, 20 minutes or until slightly thickened.

While sauce is cooking, boil water for the gnocci.  Cook according to directions (about 2-3 minutes).  Remove with a slotted spoon and add gnocci to the sauce.  Add in the cooked chicken as well.  Cook for 5 minutes more or until hot.

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