FLAVORED GNOCCHI RECIPES

Steps:

• For the gnocchi, rinse the potatoes under cold running water and pierce each one 4 to 5 times with a fork on each side
• Place the potatoes on a plate and microwave for 6 to 8 minutes, stopping once in the middle to flip them over
• They should be soft to the touch all over when they are done
• Let the potatoes sit at room temperature for 5 to 10 minutes to cool slightly
• Meanwhile, for the piccata, slice the chicken breasts in half crosswise by slicing parallel to the cutting board, cutting each breast into two thin cutlets
• Place all 4 cutlets between 2 large pieces of plastic wrap on the counter or cutting board, spacing them about 3 inches apart
• Using a rolling pin or meat mallet, pound each cutlet until it is ½ inch thick
• Set the chicken aside while you prepare the gnocchi
• Once the potatoes have cooled a little, remove the skin with a peeler or paring knife, being careful to remove just the skin and as little potato as possible
• (If the potatoes are still too hot to handle, you can use a fork to hold them in place while you peel the skin
• ) Push the peeled potatoes through a potato ricer or strainer (you can also grate them with a fine cheese grater) directly onto a parchment- or wax paper-lined baking sheet
• Spread out the riced/grated potato and sprinkle with the Parmesan cheese, nutmeg, ¼ teaspoon salt and ⅛ teaspoon pepper
• Using a dough scraper or spatula, chop, scrape and work the ingredients together
• Add the egg yolk and mix in with the dough scraper or spatula
• Lastly, add the flour and mix by hand until a dough forms, being careful not to overmix
• It should be fairly smooth and not sticky, and easy to shape into a log
• Divide the dough into 4 pieces and, working with 1 piece at a time, roll into a long log about ½ inch thick
• Cut each log into ½-inch pieces and place on a tray with a little flour to prevent them from sticking together
• Repeat with the remaining logs, spreading the gnocchi in a single layer on the floured tray
• Place the tray in the refrigerator and bring 3 ½ quarts of water to a boil in a large pot over high heat
• For the piccata, mix the flour and 1 teaspoon salt on a plate
• Heat a large saute pan over high heat and add 2 tablespoons olive oil
• Dredge both sides of each chicken cutlet in the flour mixture, carefully place in the hot pan and cook until browned, about 2 to 3 minutes per side
• (Don't crowd the pan; you may have to brown the chicken in 2 batches
• If you do, be sure to add more oil before the second batch
• ) Place the cutlets on a tray and set aside, reserving the pan for the gnocchi
• Prepare a large bowl of ice water
• When the water in the pot comes to a boil, add 1 tablespoon salt
• Working in 2 batches, shake the flour off the chilled gnocchi, place in the boiling water and stir briefly
• Boil the gnocchi until they are puffed up and springy to the touch, 3 to 5 minutes
• Using a strainer or slotted spoon, immediately transfer the gnocchi  to the ice water to stop the cooking
• Once they are cool (about 2 to 3 minutes), transfer them to a paper towel-lined tray to dry
• Repeat with the remaining gnocchi
• Heat the pan used to cook the chicken over medium-high heat
• Melt 2 tablespoons of the butter in the pan, add the gnocchi and saute until browned on both sides, about 2 minutes per side
• Transfer the gnocchi to the tray with the cooked chicken and melt another 2 tablespoons of the butter in the pan, reducing the heat to medium-low
• Add the garlic and saute until cooked and just starting to turn golden brown, 1 to 2 minutes
• Add the wine, stock, lemon juice and capers and increase the heat to high
• Using a wooden spoon or spatula, scrape any bits of browned gnocchi, garlic and chicken from the bottom of the pan
• Bring the sauce to a boil and simmer uncovered for 2 minutes, reducing the liquid slightly
• Add the remaining 4 tablespoons butter and swirl it in
• Add the chicken and gnocchi back to the pan and spoon the sauce over them while simmering for 1 minute to warm everything through
• Turn the heat off and sprinkle with the Parmesan and parsley
• The cheese and capers add a good amount of salt, but if you like, finish the dish with a sprinkle of sea salt and a squeeze of fresh lemon juice to give it that extra zing

Steps:

• For the gnocchi, rinse the potatoes under cold running water and pierce each one 4 to 5 times with a fork on each side
• Place the potatoes on a plate and microwave for 6 to 8 minutes, stopping once in the middle to flip them over
• They should be soft to the touch all over when they are done
• Let the potatoes sit at room temperature for 5 to 10 minutes to cool slightly
• Meanwhile, for the piccata, slice the chicken breasts in half crosswise by slicing parallel to the cutting board, cutting each breast into two thin cutlets
• Place all 4 cutlets between 2 large pieces of plastic wrap on the counter or cutting board, spacing them about 3 inches apart
• Using a rolling pin or meat mallet, pound each cutlet until it is ½ inch thick
• Set the chicken aside while you prepare the gnocchi
• Once the potatoes have cooled a little, remove the skin with a peeler or paring knife, being careful to remove just the skin and as little potato as possible
• (If the potatoes are still too hot to handle, you can use a fork to hold them in place while you peel the skin
• ) Push the peeled potatoes through a potato ricer or strainer (you can also grate them with a fine cheese grater) directly onto a parchment- or wax paper-lined baking sheet
• Spread out the riced/grated potato and sprinkle with the Parmesan cheese, nutmeg, ¼ teaspoon salt and ⅛ teaspoon pepper
• Using a dough scraper or spatula, chop, scrape and work the ingredients together
• Add the egg yolk and mix in with the dough scraper or spatula
• Lastly, add the flour and mix by hand until a dough forms, being careful not to overmix
• It should be fairly smooth and not sticky, and easy to shape into a log
• Divide the dough into 4 pieces and, working with 1 piece at a time, roll into a long log about ½ inch thick
• Cut each log into ½-inch pieces and place on a tray with a little flour to prevent them from sticking together
• Repeat with the remaining logs, spreading the gnocchi in a single layer on the floured tray
• Place the tray in the refrigerator and bring 3 ½ quarts of water to a boil in a large pot over high heat
• For the piccata, mix the flour and 1 teaspoon salt on a plate
• Heat a large saute pan over high heat and add 2 tablespoons olive oil
• Dredge both sides of each chicken cutlet in the flour mixture, carefully place in the hot pan and cook until browned, about 2 to 3 minutes per side
• (Don't crowd the pan; you may have to brown the chicken in 2 batches
• If you do, be sure to add more oil before the second batch
• ) Place the cutlets on a tray and set aside, reserving the pan for the gnocchi
• Prepare a large bowl of ice water
• When the water in the pot comes to a boil, add 1 tablespoon salt
• Working in 2 batches, shake the flour off the chilled gnocchi, place in the boiling water and stir briefly
• Boil the gnocchi until they are puffed up and springy to the touch, 3 to 5 minutes
• Using a strainer or slotted spoon, immediately transfer the gnocchi  to the ice water to stop the cooking
• Once they are cool (about 2 to 3 minutes), transfer them to a paper towel-lined tray to dry
• Repeat with the remaining gnocchi
• Heat the pan used to cook the chicken over medium-high heat
• Melt 2 tablespoons of the butter in the pan, add the gnocchi and saute until browned on both sides, about 2 minutes per side
• Transfer the gnocchi to the tray with the cooked chicken and melt another 2 tablespoons of the butter in the pan, reducing the heat to medium-low
• Add the garlic and saute until cooked and just starting to turn golden brown, 1 to 2 minutes
• Add the wine, stock, lemon juice and capers and increase the heat to high
• Using a wooden spoon or spatula, scrape any bits of browned gnocchi, garlic and chicken from the bottom of the pan
• Bring the sauce to a boil and simmer uncovered for 2 minutes, reducing the liquid slightly
• Add the remaining 4 tablespoons butter and swirl it in
• Add the chicken and gnocchi back to the pan and spoon the sauce over them while simmering for 1 minute to warm everything through
• Turn the heat off and sprinkle with the Parmesan and parsley
• The cheese and capers add a good amount of salt, but if you like, finish the dish with a sprinkle of sea salt and a squeeze of fresh lemon juice to give it that extra zing