Ingredients
Gnocchi
- 600 g russet/brushed potatoes
- 1 to 1.5 cups flour
- 1 egg
- Pinch of salt
Chicken & Sauce
- 3 chicken thighs
- 2 ears of corn (kernels removed)
- 1 red onion
- 1 tbsp wholegrain mustard
- 200 ml heavy cream
- 2 cloves garlic
- 2 tbsp oil (vegetable or olive oil)
Instructions
- Prepare the Potatoes: Wash the potatoes thoroughly and prick them multiple times with a fork to allow steam to escape during cooking.
- Cook the Potatoes: Microwave the potatoes until they are fork-tender, about 10-20 minutes depending on their size.
- Peel and Mash: Once cool enough to handle, peel the potatoes and pass them through a potato ricer to mash smoothly.
- Make the Dough: Add a pinch of salt and the egg to the mashed potatoes and combine. Gradually add 1 cup of flour, mixing until a dough forms. If the dough is sticky, add more flour little by little until it can be handled without sticking.
- Shape the Gnocchi: Divide the dough into 4 equal pieces. Roll each piece into a log about ½ to ¾ inch thick and cut into ¾ to 1-inch pieces. Roll each piece over a gnocchi board or fork to create indentations for sauce adherence.
- Boil Water: Bring a pot of salted water to a boil, ready for cooking the gnocchi.
- Prepare Chicken and Vegetables: Slice the chicken thighs into thin strips. Slice the red onion, remove kernels from the corn cobs, and crush the garlic cloves.
- Cook Chicken: Heat 2 tablespoons of oil in a large non-stick frying pan. Add the chicken strips over high heat and cook for 3 minutes without stirring the first 2 minutes to get a nice sear.
- Add Vegetables: Add sliced onion and crushed garlic to the pan, cooking for another 2 minutes until softened.
- Add Corn and Cook Gnocchi: Stir in the corn kernels and cook for 1 minute. Simultaneously, add the gnocchi to the boiling water and cook for about 2 minutes until they float to the surface.
- Simmer Sauce: Reduce the frying pan heat to medium. Add the wholegrain mustard and heavy cream, letting the sauce simmer gently for 2 minutes to thicken slightly.
- Combine and Serve: Drain the gnocchi and add them to the pan along with about 100 ml of reserved pasta water. Stir well and cook for an additional minute to let the gnocchi absorb the sauce. Serve immediately.
Notes
- Using a potato ricer ensures the gnocchi are light and fluffy, avoiding dense dough.
- If the dough is too sticky to handle, add flour incrementally until manageable but avoid adding too much flour to keep gnocchi tender.
- Wholegrain mustard adds a nice depth of flavor, but feel free to substitute with Dijon mustard.
- Make sure not to overcook the gnocchi; they cook quickly and are done when they float to the surface of boiling water.
- Reserve some pasta water to help loosen and bind the sauce to the gnocchi.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
