Creamed Chicken With Gnocchi Dumplings Recipes

ITALIAN CHICKEN & GNOCCHI DUMPLINGS

Steps:

• Add 2 tablespoons of the olive oil to a heavy-bottomed pot or Dutch oven over medium-high heat. Pat the chicken dry with paper towel, then season generously with 1 1/2 teaspoons kosher salt & ground black pepper as desired. Carefully add the chicken to the pot, working in batches as needed to avoid overcrowding. Cook for 4-5 minutes per side, until deeply golden brown. Transfer to a plate and set aside. The chicken will not be cooked through at this point - that's fine!
• Reduce the heat under the pot to medium. Add in the carrot, celery, onion & potato, seasoning with 1/2 teaspoon kosher salt. Cook, stirring occasionally, until softened, about 5 minutes. Add in the garlic & Italian seasoning, stirring to combine, and cook 1-2 minutes, until fragrant.
• Dust the flour over the softened veggies, stirring to coat. Cook for 1-2 minutes, stirring frequently, until deeply browned. While scraping the bottom of the pot with a wooden spoon, slowly pour in the chicken stock. Be sure to scrape up any brown bits that may have formed at the bottom of the skillet - that's where the flavor is! Add the bay leaves, parmesan rind, & poultry herbs (I like to use kitchen twine to tie all the herbs together into a little bundle for easy removal; if you do not have kitchen twine, finely chop the herbs). Bring to a boil, then reduce to a simmer. Add the browned chicken into the pot. Cover & simmer for 20 minutes.
• Meanwhile, as the soup simmers, prep the DeLallo Gnocchi Kit. Follow Step 1 of package directions to prepare the gnocchi "dumpling" dough - Combine package contents with water in a medium bowl. Stir with a fork until dough begins to form. Knead by hand until dough no longer sticks. Set aside.
• Remove the chicken from the pot & carefully shred. You can do so using 2 forks, or my favorite trick: pop them in a stand mixer & let the paddle attachment do the work for you (I swear this works!). Add the shredded chicken back into the pot along with the half & half, stirring to combine. Bring the soup up to a simmer. Using 2 spoons, freeform the gnocchi dough into tablespoon-sized dumplings, dropping the dumplings into the pot one by one (you could also use a tablespoon measure, just take care not to overwork the dough). Once all the dumplings have been added to the pot, cover & simmer for 5 minutes, until the gnocchi is cooked through. Taste and season with additional salt or ground black pepper as needed.
• : Ladle the chicken & dumplings into individual bowls & finish with a sprinkling of chopped fresh parsley or chives, as desired. Enjoy!

CREAMED CHICKEN WITH GNOCCHI DUMPLINGS - RACHAEL RAY

Steps:

• Cook gnocchi according to directions, set aside.
• Melt 2 TB butter in a large deep skillet. Stir in the onion, red bell pepper, and stir-cook until softened. Add in the chicken, cook until cooked-through, approximately 5-7 minutes.
• Melt 2 TB butter in a small saucepan. Whisk in flour. Continue to stir for about two minutes or so. Add in chicken broth and heavy cream. Bring to a boil. Lower heat & let it simmer until thickened.
• Pour sauce into chicken mixture and add in the gnocchi. stir until all is blended well and simmering.
• Season with salt & pepper and throw in the green onions on top.
• Serve and enjoy!

CREAMED CHICKEN WITH GNOCCHI DUMPLINGS

Steps:

• 1. Cook the gnocchi according to package directions; drain.
• 2. Meanwhile, in a large skillet, heat 2 tablespoons butter over medium-high heat. Add the onion and bell pepper and cook, stirring often, until softened, about 5 minutes. Add the chicken and cook, stirring occasionally, until just cooked through, about 5 minutes; season with salt and pepper.
• 3. In a small saucepan, melt the remaining 2 tablespoons butter over medium heat. Whisk in the flour and cook until toasted, about 3 minutes. Whisk in the half-and-half and chicken broth; bring to a boil. Lower the heat and simmer until thickened. Whisk into the chicken mixture, then stir in the gnocchi. Bring to a simmer, then season with salt and pepper and top with the scallions.