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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 8 |
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elegant italian dish your sure to love. the garlic should be used in a way you like, thinly slice, crushed, diced, smashed or whole. in fancier eye dishes i prefer sliced to add to the appeal of the presentation. but to lessen the bite of garlic you may prefer crushed or minced. Use as you prefer Ingredients:
2 lbs idaho potatoes |
2 whole eggs |
salt |
2 cups flour |
1 whole chicken |
extra virgin olive oil |
salt and pepper |
2 garlic cloves |
1 sprig rosemary |
1 leaf sage |
1 bay leaf |
1 cup white wine |
1 (14 ounce) can whole canned tomatoes |
parmesan cheese |
Directions:
1. Cook potatoes, skin on, in 325º oven for 2 1/2 hours.
2. Remove the potatoes, cut in half, remove the pulp, and smash it.
3. To this, add 1 teaspoon salt, and flour, and mix together.
4. Mixture will become firm. Roll into 1-1 1/2” tubes, and cut into small balls. Roll gnocchis with a fork to create a shell like depression. Set aside.
5. Cut the whole chicken into smaller pieces and sear in a cast iron pan with olive oil, salt, and pepper.
6. Add garlic, rosemary, bay leaf, and sage, as well as white wine and can of tomatoes.
7. Cook for 1 hour on low heat.
8. Chicken will start to fall apart, try and remove as many bones as possible.
9. Take Gnocchi and boil salted water for 3 minutes maximum. Remove gnocchi and add to chicken, heat through and add shaved parmesan. Serve immediately.
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