Chicken And Potato Gnocchi Recipe
Ingredients
| Potatoes | 3 Medium | |
| Ground nutmeg | 1 Dash | |
| Chicken breasts | 2 Medium | |
| Parmesan cheese | 1⁄4 Cup (4 tbs), grated | |
| Butter | 2 Tablespoon | |
| Salt | 3⁄4 Teaspoon | |
| All purpose flour | 1⁄2 Cup (8 tbs) | |
| Butter | 3 Tablespoon, melted | |
| Parmesan cheese | 1⁄3 Cup (5.33 tbs), grated | |
| Snipped parsley | 2 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1761 Calories from Fat 754
% Daily Value*
Total Fat 86 g131.8%
Saturated Fat 50.8 g253.9%
Trans Fat 0 g
Cholesterol 200.9 mg67%
Sodium 2445.7 mg101.9%
Total Carbohydrates 147 g49.1%
Dietary Fiber 14.2 g56.6%
Sugars 5.1 g
Protein 109 g218.8%
Vitamin A 92.9% Vitamin C 236.9%
Calcium 82.3% Iron 51.8%
*Based on a 2000 Calorie diet
Directions
Drain and cool slightly.
Peel potatoes.
Meanwhile, in another saucepan combine chicken breasts and 2 cups water.
Cover and simmer about 20 minutes or till tender.
Remove chicken; cool slightly.
Discard skin and bones.
Grind or finely chop chicken.
In mixing bowl mash potatoes.
Add 1/4 cup parmesan, 2 tablespoons butter or margarine, salt, and nutmeg.
Stir in chicken and enough of the flour to make a moderately firm mixture.
Turn out onto lightly floured surface.
Work with hands for 2 to 3 minutes or till mixture forms a ball.
Roll to 1/2-inch thickness.
With 2-inch round cutter, cut dough into circles, dipping cutter into flour between cuts.
Reroll as necessary.
Overlap circles in 13x9x2-inch baking pan.
Brush with 3 tablespoons melted butter or margarine; sprinkle with 1/3 cup parmesan.
Bake, uncovered, in 350° oven for 30 to 35 minutes or till golden brown.
Sprinkle with parsley.
Chef
