Gorgonzola Cream Gnocchi with Chicken
Gorgonzola Cream Gnocchi with Chicken
Submitted by Chef Christie Struck
Meat and Poultry
Ingredients
- 2-3 tablespoons Fustini’s Tuscan Herb olive oil
- 4 chicken breasts, cut into bite-size pieces
- 8 oz baby Bella mushrooms, cut in small chunks (optional)
- 1 cup potato flakes
- 1 cup water, boiling
- 1 ½ cups flour
- 1 egg
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup cream
- 4 oz good quality gorgonzola
- 1 teaspoon Fustini’s White Truffle olive oil
Directions
- Mix potato flakes and boiling water together, stir until blended, set aside to cool for about 15 minutes. Stir in egg, salt, and pepper to the potatoes. Blend in enough flour to make a fairly stiff dough. Turn dough out on a well-floured board. Knead lightly so that the dough is smooth. Divide dough in half. Shape each half into a long thin roll, about ¾, -1 inch in diameter. With a knife dipped in flour, cut into bite-size pieces and flour them lightly so they don&rsquo,t stick together.
- Cook the sliced mushrooms in the Fustini&rsquo,s Tuscan Herb oil, remove from the pan, then cook the chicken pieces in the pan. While the chicken is cooking, boil a large pot of salted water, 2-3 quarts, and cook the gnocchi in small batches. The gnocchi is done when it floats to the top of the water. When all the ingredients are cooked, put everything in the pan and add the cream and gorgonzola and let the cheese melt. Stir together and drizzle with the Fustini&rsquo,s white truffle oil and serve.
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