Sunday, March 17, 2013

Little Dumplings


Gnocchi (pronounced nyokee) are delightful little bundles of joy.  They are little potato dumplings that are fabulous.  You can eat them with a simple sage and butter sauce, or you can use it instead of pasta with your favorite sauce.  The translation of gnocchi means "knot of wood" or "knuckle," which makes sense because they do kind of look like a knuckle.  I haven't yet attempted to make homemade gnocchi, but you can find some really good store-bought versions that are ready to cook and quick cooking.

For this version of gnocchi, I decided to use chicken and chicken sausage in a creamy garlic and Parmesan sauce. My husband loves gnocchi and always says, "I love these little doughy balls."  The chicken sausage I chose was filled with sun-dried tomatoes and Parmesan cheese, but you should pick any flavor you like.  You could even substitute Italian sausage for the chicken sausage.  Change it up any way you like.  But this version is good, nice and creamy and cheesy.

Do the hokey pokey and eat some gnocchi.  Corny, I know, but I just had to do it.

CHICKEN & SAUSAGE GNOCCHI
1 onion, chopped
1/2 lb chicken sausage, cut into pieces
1/2 lb cooked, shredded chicken
2 16-ounce packages of gnocchi (sounds like a lot, but they don't go far)
4 cloves garlic, minced
1/4 C Italian parsley, chopped
2 C heavy cream
1/4 C flour
1/4 C chicken stock
1/4 C butter
1/4 C Parmesan cheese
1 C white wine
Salt & pepper to taste
Olive oil

Cook the gnocchi according to package directions.

Cook the onion in the olive oil over medium high heat until they are tender.  Add in the sausage and cook a few minutes. Add in the garlic and butter and wine.  Cook until the wine reduces.  Sprinkle the flour over the onions and butter and stir.  Add in the chicken stock and whisk. Add in the cream and cook until thickened and bubbly.  Add in the chicken, parsley and Parmesan cheese and stir until the cheese melts. Taste for seasoning and adjust accordingly.  Serve over the gnocchi.




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