“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”
READY IN:
4hrs 30mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

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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