Wednesday, November 12, 2008

Another recipe...and no pictures.

I love gnocchi. I'm Italian, so come on, what do you expect. Gnocchi are wonderful.
SO when I find a recipe that uses gnocchi, I gotta try it.
I made this Rachel Ray recipe (I sense a theme here) a while back, and when I caught sight of the gnocchi in the freezer case the other day, it reminded me of it, so I made it last night.
Quite tasty, I must say!

Faster Chicken Gnocchi Stew
2 tablespoons extra-virgin olive oil (EVOO)
3 slices pancetta cut just under 1/4 inch thick (have your deli counter do this for you), chopped (I had bacon ends, so I used those)
1 pound cremini or button mushrooms, brushed clean of excess dirt and quartered (I never use mushrooms)
3 cloves garlic, finely chopped or grated
1 large onion, chopped
2 carrots, peeled and thinly sliced on a diagonal
1 bay leaf
Salt and freshly ground black pepper
1 rotisserie chicken, shredded (I just poached 3 chicken breasts and shredded them)
1 quart chicken stock
2 15-ounce cans (or 1 28-ounce can) stewed tomatoes (I had Crushed Fire Roasted Tomatoes, so I used just one can of those)
1 1/2 pounds store-bought gnocchi
1/4 cup (a small handful) basil leaves, torn (out of season! Not paying $3 for a tiny little sprig at the store)
Grated Parmigiano-Reggiano, for passing at the table

Heat a high-sided skillet over medium heat with the EVOO, about 2 turns of the pan. Add the pancetta and cook for 3-4 minutes, until it starts to get golden.
Add the mushrooms, onion, carrots and bay leaf to the pan. Sauté 4-5 minutes, until the onions start to get tender, then add the garlic and cook another minute or so. Season the veggies with salt and freshly ground black pepper, and add the shredded rotisserie chicken to the pan. Pour in the chicken stock and stewed tomatoes, and bring up to a bubble.
Once the stew has come up to a boil, add in the gnocchi and cook according to package instructions. (They’ll sink at first -- wait until they come up to a float and stay floating for a few minutes. Test them for doneness by tasting one, they should be very tender and have the texture of a dumpling.) Once the gnocchi are done, remove the pan from the heat, stir in the basil and serve with the grated Parmigiano-Reggiano at the table.

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