Homemade Gnocchi, Chicken, Corn & Cream Sauce

Ingredienti

• 600 g russet/brushed potatoes
• 1-1.5 cups flour
• 1 egg
• salt
• 3 chicken thighs
• 2 corn
• 1 red onion
• 1 tbsp wholegrain mustard
• 200 ml heavy cream
• 2 cloves garlic
• 2 tbsp oil

Preparazione

1. 1

   --- Gnocchi ---

2. 2

   Wash the potatoes and prick multiple times with a fork

3. 3

   Microwave until fork tender – approx. 10-20 minutes (size dependant)

4. 4

   peel & rice: Peel the potatoes and mash using a potato ricer

5. 5

   Add pinch of salt, egg & combine

6. 6

   Add 1 cup of flour and combine. If dough is too wet add more flour gradually

7. 7

   divide: Once dough is ready then divide it into 4 pieces

8. 8

   roll: Take each piece and roll it out into a log about ½- ¾ “ thick.

9. 9

   Cut the gnocchi into ¾ - 1“thick pieces

10. 10

    roll: Using gnocchi board roll the gnocchi pieces down to form the indentations. This helps coat the gnocchi in the sauce later

11. 11

    boil water: Get a pot of salted boiling water ready for the gnocchi

12. 12

    --- The Rest ---

13. 13

    Slice the chicken into thin strips

14. 14

    Slice the red onion, remove corn from kernels & crush the garlic

15. 15

    heat: In a large non-stick frying pan add 2 tbsp oil

16. 16

    Cook the chicken on high heat for 3 minutes, don’t stir the chicken until after 2 minutes so it gets a nice sear on it

17. 17

    Add onion & garlic and cook for a further 2 minutes

18. 18

    Add the corn and cook for 1 minute and put the gnocchi in the boiling water and cook for 2 minutes

19. 19

    simmer: Reduce the heat to medium on the frying pan and add the mustard & cream allowing to simmer for 2 minutes

20. 20

    add: Once gnocchi is cooked add to the frying pan along with about 100ml of pasta water, cook for a further minute and serve