chicken and gnocchi
So far this fall, I’ve been lucky; it seems like everyone has been getting sick with a cold or the flu, but I’ve been spared up to this point, and I’m hoping to remain healthy for the rest of the season. I didn’t get sick at all last winter, but that may have been largely attributable to the fact that I was unemployed and, therefore, happily not exposed to the waves of viruses that seem to go through offices one after another. Now I’m back at work in a much larger office, lots of people are sick, and I’m fretting about all of the ways I can become ill this year. I have a recipe on deck for those first sniffles of the season – it’s a variation on classic chicken soup, if you’re in the mood for chewy dumplings instead of noodles. It’s homey and warm, and I’m not waiting until I get sick to have it again.
Chicken and Gnocchi
Adapted from Food & Wine
Yields 4 servings
5 cups homemade chicken stock or canned broth
1 to 2 bay leaves
1 onion, cut into thin slices
2 ribs celery, cut into 1/2 inch pieces
3 carrots, cut into 1/2 inch pieces
1 teaspoon dried sage
1 1/2 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1 1/2 to 2 pounds boneless skinless chicken breasts or tenders
1 pound fresh or frozen gnocchi
2 tablespoons butter, softened
2 tablespoons flour
snipped fresh parsley
- In a large pot, bring the broth, bay leaf, onion, celery, and carrots to a simmer. Simmer for 5 minutes. Add the sage, salt, pepper, and chicken and simmer, partially covered, until just done, about 20 minutes. Turn the chicken a few times while cooking.
- Meanwhile, in a large pot of boiling, salted water, cook the gnocchi until just done, about 2 to 3 minutes. Drain.
- In a small bowl, stir the butter and flour together to form a paste. Remove bay leaf or leaves from pot, and whisk in the butter/flour mixture. Simmer until thickened, 1 to 2 minutes. Stir in the cooked gnocchi and parsley.