- 1/2 pound (about 2 medium) russet potatoes scrubbed clean
- 2 large egg yolks
- 1/2 c grated Parmesan Cheese
- 2/3 c all purpose flour (plus more for incorporating if needed and dusting)
- 1/2 tsp. salt
- 1/4 teaspoon cracked black pepper
Creamy Chicken and Gnocchi Soup:
- ¼ cup unsalted butter
- ½ yellow onion, diced
- 1 celery rib, diced
- 1 carrot, peeled and diced
- 1 garlic clove, minced
- 1 tbsp. minced thyme
- 2 tsp. minced sage
- ¼ cup all purpose flour
- 1 c whole milk
- 2 ½ cups chicken stock
- 2 c cooked and shredded chicken
- 12 oz gnocchi
- Salt and pepper to taste
- Nature’s Seasoning to taste
- Preheat oven to 400 degrees F.
- Using a fork, prick hole all over each potato.
- Place the potatoes directly onto the center rack of the oven and bake for 50 minutes to an hour or until completely fork tender.
- Allow potatoes to cool for about 30 minutes. Peel and rice (using a potato ricer) onto a clean surface. **If you don’t have a ricer, gently grate potatoes on the fine setting of your box grater.
- Create a well in the center of your potato pile and fill with egg yolks, cheese, salt, pepper, and 1/2 of the flour. Sprinkle the remaining flour over the entire pile.
- Beat egg mixture with a fork, incorporating more and more of the potato and flour from the sides into the mixture and you mix.
- Continue to mix together until a crumbly and uneven pile forms. Using your hands, gently begin kneading the dough together until a smooth ball forms (adding 1 teaspoon of extra flour at a time, as needed); make sure not to overwork the dough.
- Lightly sprinkle the surface with flour and divide the ball of dough into 8 even sizes. Loosely cover all but one piece with a kitchen towel or lightly wet paper towel. Roll the reserved piece into an 18” long rope (about 1/2” thick) and cut out 20 equal pieces.
- Roll each piece through a gnocchi paddle to create ridges or just use the back of a fork.
- Repeat until all the dough has been used.
- Scatter gnocchi onto two lightly flour baking sheets (make sure they’re not touching), lined with parchment, cover with paper towels and refrigerate for 1 hour. **You can also freeze any excess of gnocchi you have for a later time! Freeze on the baking sheet before bagging up to ensure they don’t stick and freeze together!
- Bring a large pot of water to a boil. Season with a handful of salt.
- Add gnocchi to the boiling water, in batches, removing them as soon as they float to the surface. Repeat until all gnocchi have been boiled.
Creamy Chicken and Gnocchi Soup
- Place butter in a large saucepan and melt over medium-high heat.
- Add onion, celery, carrots, and garlic, season with salt and pepper and saute for 4 to 5 minutes or until vegetables begin to turn translucent. Add thyme and sage and continue to saute for 1 minute.
- Stir in flour and cook for about 2 minutes, continuing to stir, to remove the raw flour flavor as well as any dry flour pockets.
- Whisk milk into the vegetable-flour mixture and stir until no lumps remain. Reduce heat to medium-low and simmer for 2-3 minutes or until the mixture begins to thicken.
- Stir the stock into the soup mixture and add the shredded chicken. Season with salt, pepper, and Nature’s Seasoning.
- Simmer soup for about 20 minutes or until the soup thickens. Stir in gnocchi and continue to simmer for 5 to 7 minutes until gnocchi have cooked through. Adjust seasonings and serve.