Friday, March 23, 2012

Southern Style Chicken and Dumplings with Ricotta Gnocchi

Comfort food?  This southern style chicken and dumplings is right up there with macaroni and cheese. This stew is made slightly more contemporary with pillowy soft ricotta dumplings-it may be the best dumplings you ever eat.

This stew can easily be made in large batches to freeze or to share.  As always, my favorite dishes are those that can be served family style and can easily become crowd pleasers too.

Chicken and Dumplings with Ricotta Gnocchi
Serves 6-8
Recipe from Bon Appetit

Recipe for Gnocchi

Ingredients:
1lb. ricotta
1/2 cup plus 2 Tbs. all-purpose flour plus more
1 large egg, beaten to blend
1-1/4 cups finely grated Parmesan
3/4 teaspoon freshly grated nutmeg
1/2 Tbsp. kosher salt

Chicken and Gravy
10 cups low-salt chicken broth
2-lb. skinless, boneless chicken thighs
1/4 cup (1/2 stick) unsalted butter
6 Tbsp. all-purpose flour
2 celery stalks, cut crosswise into 1/4" thick slices
1 carrot, peeled, thinly sliced
1 parsnip, peeled, cut into 1/4"-thick slices
1/4 cup chopped flat-leaf parsley
1/4 cup chopped fresh chives
Kosher salt, freshly ground pepper
Shaved Parmesan

Directions:
Gnocchi
If using fresh ricotta that has excess liquid, you may need to drain it overnight.  Line a fine-mesh strainer with cheesecloth and set over medium bowl.  Add ricotta; cover with plastic wrap and let drain overnight in refrigerator.  If using supermarket ricotta, proceed with recipe; no draining required.

Gently mix ricotta, 1/2 cup plus 2 Tbsp. flour, egg, Parmesan, nutmeg, and salt in a large bowl just to blend ( do not overwork).  Form dough into a ball (it will be sticky); wrap in plastic and chill for at least 1 hour and up to 1 day.

Line a baking sheet with parchment paper; set aside.  Place dough on a lightly floured work surface.  Divide dough into 4 equal portions and cover with a clean kitchen towel.  Using your hands, roll 1 portion into a 1/2"-diameter rope; cut crosswise into 1/2"-thick pieces.  Lightly dust gnocchi with flour and transfer to prepared baking sheet.  Repeat with remaining portions of dough.  Cover gnocchi with a kitchen towel and chill until ready to cook.
Do ahead: Can be made 2 months ahead.  Freeze on sheets, then store, frozen, in an airtight container.


Chicken and Gravy
Bring broth to a boil in a large saucepan.  Add chicken, reduce heat to low, cover, and gently simmer until chicken is tender and cooked through 20-30 minutes.  Remove chicken; let cool slightly and shred into bite-size pieces.  Bring broth to a boil and cook until reduced to 8 cups, about 15 minutes.

Meanwhile, melt butter in a small heavy saucepan over low heat.  Whisk in flour until smooth and cook, whisking constantly, until roux is pale beige in color, about 15 minutes (do not brown).

Scrape roux into simmering broth; whisk until thickened and broth coats the back of spoon.  Reduce heat to low and add vegetables.  Cook until tender, about 5 minutes.  Add shredded chicken and herbs.  Season with salt and pepper.  Do ahead: Can be made 2 days ahead.  Cill, uncovered, until cold; cover and keep chilled.  Rewarm before serving.

Cook gnocchi in a large pot of boiling salted water, stirring occasionally, until gnocchi float to the surface, about 2 minutes ( slightly longer if frozen).  Using a slotted spoon, transfer gnocchi to bowls, dividing equally.  Ladle chicken and vegetables with gravy over.  Season with pepper and top with Parmesan.

Enjoy!




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34 comments:

Michelle said...

This looks good right about now....

Hamaree Rasoi said...

Delicious and comforting looking Southern Chicken. As you know in India, we are more prone to prepare spicy cuisines. This is a pleasant change from those dishes.
Deepa

Angie's Recipes said...

A comforting and delicious meal...I would love it for the lunch!

Sam @ My Carolina Kitchen said...

There's no more comforting food than chicken and dumplings. Love that you've made your own gnocchi Velva.
Sam

Katerina said...

Very comforting indeed! Stews have a special place in our home!

Dining Alone said...

I have never had gnocchi, I don't know how I have made it this far without trying it. This looks so comforting and delicious.

That Girl said...

Now that I've started playing with chicken and dumplings this will be a good variation for me to try!

Pam said...

Yum!!!! This is comfort food with a capital C!!!

Gloria said...

look really nice!

Amy (Savory Moments) said...

This looks great! I just made gnocchi for the first time last fall/winter and loved it. Your soup looks delicious!

Cathleen said...

This looks simply wonderful! I need more comfort food recipes before summer is fully upon me

rosaria said...

Now, that's a crowd pleaser!
I love gnocchi, and I have yet to try ricotta's.
Since I make chicken and dumplings quite often, this variation is a wonderful surprise! Thank you, Velva.

Megan Carroll said...

what a great use of gnocchi....

Yudith @ Blissfully Delicious said...

I love chicken soup and dumpling! Yours look beautiful.

Epicurea said...

never thought of ricotta gnocchi but it looks really good!

Just Cake Girl said...

yummy :))

Barbara said...

What a fabulous soup, Velva. Comfort in a bowl. I love the idea of gnocchi rather than noodles or dumplings, which is how my mother always made her soup.

Rambling Tart said...

Oh what a marvelous idea, Velva. :-) I haven't had dumplings in my chicken soup for years and how I miss them. :-)

Hungry Dog said...

Sounds divine. My mom used to make gnocchi like this too but with spinach as well--for the longest time I had no idea gnocchi usually involved potatoes!

Kitchen Belleicious said...

gnocchi instead of dumplings- GENIUS! I love this idea- I am floored i haven't seen it before

The Japanese Redneck said...

YES, very comforting.

tasteofbeirut said...

I just watched a French video where a chef was saying to drain the ricotta overnight; glad to see that only applies to fresh ricotta, I am eager to try this! Sounds so good!!!

Lynda said...

Ricotta? Sounds fantastic...comfort food elevated a bit. I wish it wasn't so warm today, or I"d be taking this on.

Bo said...

Southern with a twist...I like it!

SavoringTime in the Kitchen said...

I would love to try this recipe, Velva! It not only looks delicious but the idea of ricotta gnocchi sounds wonderful.

Mary Lee said...

Right now we don't have a kitchen range, dishwasher, sink, or countertops. When it's all installed and we get the bill, we'll need some comfort food. Thanks.

Susan Fields said...

This looks delicious - I love dumplings but hardly ever have them.

Zoe said...

Homemade gnocchi is always delicious. I like your recipe because your will extra delicious with the addition of ricotta and has the extra nice and cheesy texture and taste :D

Fresh Local and Best said...

This soup looks so incredibly comforting with the pillowy gnocchi. I love the elegant bowl.

Mary said...

This looks like a perfect comfort food to me!

Chris said...

That is a twist on the dumplin's my grandmother used to make, I bet the gnocchi rock!

Catherine said...

Dear Velva, this looks like a delicious and comforting soup!! Blessings for a beautiful weekend my dear, your friend, Catherine xo

Magic of Spice said...

What a fantastic stew...love your gnocchi/dumplings! Pure comfort food!

Roz said...

How clever of Bon Appetit to combine a southern comfort food with Italian gnocchi! I'd devour the gnocchi on the spot!

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