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Gnocchi With Chicken

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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”
4hrs 30mins

Ingredients Nutrition


  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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