Mar 8, 2017

Roast Chicken and Gnocchi “Dumplings”

Prep Time: 15 mins
Cook Time: 1 hr
I loved how the classic hearty dish was reinvented but unfortunately the next time I went back to the restaurant the dish was no longer on the menu.

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This is the classic “chicken and dumplings” dish reinvented. My recipe calls for roast chicken with crispy skin served with gnocchi and creamy reduced chicken broth for some upscale comfort food. Drizzling reserved chicken fat from the roast chicken over the top adds additional flavor. This is optional, but I love the added flavor from the fat.

Chicken and Gnocchi “Dumplings”

roast chicken and gnocchi "dumplings"

Key Ingredients in This Recipe

  • Chicken legs – Chicken legs are made up of the thigh as well as the drumstick. This cut is cheaper and the dark meat remains tender as the chicken roasts. I slide butter under the skin to help it crisp up and remain moist.
  • Peas – I use English peas also known as garden peas or shelling peas in this recipe. Look for fresh shelled English peas to cut down on prep time.
  • Fava beans – Fava beans or broad beans have a nutty flavor and are similar to lima beans. They’re available fresh in the spring or dried year round. If you can’t find fava beans I recommend doubling the peas in this recipe.
  • Chicken stock – Chicken stock is typically made from chicken bones as well as aromatics and vegetables while chicken broth is made with the meat. How does that affect their flavor? Chicken stock has a much richer, more robust flavor which comes from the collagen released from the simmering bones. On the other hand, chicken broth is much more mellow in flavor. I typically use chicken stock when cooking. Substitute the chicken stock with water if needed (though it takes away some of the flavor.)
roast chicken and gnocchi dumplings closeup

How to Make Roast Chicken and Gnocchi “Dumplings”

For the chicken:

  1. Heat oven. Heat oven to 400ºF.
  2. Season the chicken. Use your fingers to separate the chicken skin from the meat. Slide the slices of butter under the skin. Season with salt and pepper then arrange on a rimmed baking sheet.
  3. Roast the chicken. Roast until the skin is crispy and the meat has cooked through entirely, about 40 minutes. Remove from the oven and let rest for 5 minutes.
  4. Reserve chicken fat (schmaltz). Reserve any chicken fat that has rendered in the pan and set aside.

For the sauce:

  1. Sauté vegetables. In a medium sauté pan over medium heat, add the butter and allow it to melt. Add the carrot, celery and onion and sauté until the vegetables are tender, about 8 minutes.
  2. Make the sauce. Add the flour and stir to combine. Let the roux cook for about a minute then add the chicken stock, stirring to combine. Bring to a boil and let simmer until the mixture thickens until it coats the back of a spoon, about 15 to 20 minutes.
  3. Season and strain the sauce. Season with salt and pepper to taste then remove from heat. Strain the mixture into a medium-mixing bowl using a fine mesh strainer and discard the vegetables.
  4. Sauté peas and beans. Heat a medium sauté pan over medium heat, add the olive oil and heat through. Add the peas and fava beans and sauté until tender, about 5 minutes.

For assembly:

  1. Cook the gnocchi. Bring a large pot of water to the boil; add salt and bring back to a boil. Pour the gnocchi into the pot and cook, stirring occasionally, until the gnocchi floats to the top of the pot, about 2 minutes.
  2. Assemble the gnocchi. Drain and return the gnocchi to the pot. Toss the gnocchi in the chicken stock mixture then add the peas and fava beans and stir to combine.
  3. Serve. Divide the gnocchi among plates and top with the roast chicken and parsley. Drizzle a bit of the reserved chicken fat over the top. Serve immediately.
roast chicken and gnocchi dumplings side view

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

Chicken and Gnocchi “Dumplings”

Print Pin
Prep Time 15 mins
Cook Time 1 hr
Serves 4

Ingredients:

For the chicken:

  • 4 whole bone-in, skin on chicken legs
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed
  • 4 tablespoons unsalted butter, cut into slices

For the sauce:

  • 4 tablespoons unsalted butter
  • 1 medium carrot, chopped
  • 1 celery stalk, chopped
  • 1 cup diced yellow onion
  • 2 tablespoons all-purpose flour
  • 2 cups chicken stock
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons extra-virgin olive oil
  • ¾ cup shelled English peas
  • ½ cup shelled fava beans

For assembly:

  • 1 pound store-bought gnocchi
  • 1 tablespoon chopped flat-leaf parsley

Instructions:

For the chicken:

  • Heat oven to 400ºF.
  • Use your fingers to separate the chicken skin from the meat. Slide the slices of butter under the skin. Season with salt and pepper then arrange on a rimmed baking sheet.
  • Roast until the skin is crispy and the meat has cooked through entirely, about 40 minutes. Remove from the oven and let rest for 5 minutes.
  • Reserve any chicken fat that has rendered in the pan and set aside.

For the sauce:

  • In a medium sauté pan over medium heat, add the butter and allow it to melt. Add the carrot, celery and onion and sauté until the vegetables are tender, about 8 minutes. Add the flour and stir to combine.
  • Let the roux cook for about a minute then add the chicken stock, stirring to combine. Bring to a boil and let simmer until the mixture thickens until it coats the back of a spoon, about 15 to 20 minutes.
  • Season with salt and pepper to taste then remove from heat. Strain the mixture into a medium-mixing bowl using a fine mesh strainer and discard the vegetables.
  • Heat a medium sauté pan over medium heat, add the olive oil and heat through. Add the peas and fava beans and sauté until tender, about 5 minutes.

For assembly:

  • Bring a large pot of water to the boil; add salt and bring back to a boil. Pour the gnocchi into the pot and cook, stirring occasionally, until the gnocchi floats to the top of the pot, about 2 minutes.
  • Drain and return the gnocchi to the pot. Toss the gnocchi in the chicken stock mixture then add the peas and fava beans and stir to combine.
  • Divide the gnocchi among plates and top with the roast chicken and parsley. Drizzle a bit of the reserved chicken fat over the top. Serve immediately.

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