The Chew: Mario Batali Potato Gnocchi with Chicken Ragu Recipe

The Chew: Weekday Gourmet

For The Chew’s Weekday Gourmet, Mario Batali compared his offering to Italian chicken and dumplings. His Potato Gnocchi and Chicken Ragu will prove that you can make a delicious dinner in a short time after a long day during the week. Mario talked a lot about his Italian inspiration and the restaurant where he tasted this type of meal for the first time.

“There’s no trick to making this, other than one semi-expensive ingredient,” Batali said, apparently referring to the Porcini Mushrooms. He recommended choosing an inexpensive regional red wine, and you might as well pick something you like, because you’ll be using an entire bottle of it.

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The other secret here is the use of the Parmigiano-Reggiano rind, which is an awesome chef’s trick for making the most of your cheese and adding rich flavor to a sauce or soup. You could also make your gnocchi dough in advance and freeze it so it’s ready to go when you’re trying to cook in a hurry.

The Chew: Mario Batali Potato Gnocchi with Chicken Ragu Recipe Ingredients

• 8 skinless whole Chicken Legs
• 1 sliced Red Onion
• 1 stalk sliced Celery
• 1 bottle Red Wine
• 3 cups Chicken Stock
• 1 block Parmigiano-Reggiano
• 1 sliced Carrot
• 2 cloves sliced Garlic
• 1 28-oz can whole San Marzano Tomatoes
• 1 oz dried Porcini Mushroom pieces
• 4 tbsp Olive Oil

Potato Gnocchi Ingredients

• 2 lb Russet Potatoes
• 2 Eggs
• 2 1/2 cups Flour
• 1 tsp Salt

Mario Batali: The Chew Potato Gnocchi with Chicken Ragu Recipe Directions

1. Heat olive oil on medium high in a Dutch oven.
2. Brown chicken legs on all sides. Remove and reserve chicken.
3. Add onion with garlic, carrot, and celery to the Dutch oven. Cook around seven minutes to soften.
4. Mix in wine with chicken stock, tomatoes, and dried mushrooms. Bring to boiling.
5. Return chicken to pot and add rind from Parmigiano-Reggiano. Bring to a boil once again.
6. Reduce heat and simmer, cooking 60 to 70 minutes.
7. Remove chicken. Let cool slightly so you can remove meat from bones.
8. Discard bones and return chicken to pot.
9. Simmer for another 15 or 20 minutes, uncovered; salt and pepper.
10. Put potatoes in a pot and cover with cold, generously salted water.
11. Boil potatoes about 45 minutes, until soft.
12. Peel and rice the warm potatoes into a large bowl.
13. Form a well in the center of the potatoes. Sprinkle flour into this space.
14. Add eggs with salt and use a fork to stir this in the center of the potatoes, creating a dough.
15. Knead dough into a ball for about four minutes, until dry to the touch.
16. Cut a tennis ball-sized dough portion off and roll it into a 3/4” thick dowel.
17. Then cut this into 1” pieces.
18. Press gnocchi pieces with a fork.
19. Repeat these steps for the rest of the dough.
20. Arrange gnocchi on a baking sheet and dust them with flour.
21. Boil six quarts of water with salt.
22. Heat two cups of chicken ragu on medium.
23. Drop gnocchi into boiling water and let float to the top, which takes around 90 seconds.
24. Drain gnocchi and add it to the ragu.
25. Add olive oil and grated parmigiano.
26. Serve immediately.

Source: https://gardencourte.com
Categories: Recipe