| at the table |
Roasted Chicken
& Gnocchi Dumplings
Roasted chicken
18 LAKE OCONEE LIVING | FALL 2022
Bring a large stock pot of salt water
while preparing your ingredients
for your sauce. Once boiling, add
gnocchi. Once gnocchi floats to the
top, remove from pot. Lay gnocchi
in single layer on baking sheet until
sauce is finished.
In a large skilled over medium
heat add olive oil. Add prosciutto,
stirring to prevent sticking to the
pan. Cook for a minute then add
diced shallots. Cook till translucent,
stirring occasionally. Add white wine
to deglaze the pan, using a wooden
spoon scrape all the brown bits on the
bottom of the pan. Add frozen peas
and chicken stock. Bring to a simmer
to fully cook the peas. Add the heavy
cream to the pan and reduce. Add
salt and pepper to taste.
Once sauce is finished, add gnocchi
to sauce and gently fold. Sprinkle
freshly grated parmesan and parsley.
Preheat over to 350
degrees. Pat the chicken
with a paper towel to
remove moisture.
Drizzle and brush
chicken with olive oil.
Season with paprika,
garlic powder, onion
powder, salt and
pepper.
On a parchment lined
baking sheet, arrange
chicken skin side down
and bake for 15 mins.
Flip and bake until
chicken reaches 165
degrees.
Let the chicken rest
for 5 minutes before
serving to let the juices
settle.
• 4 chicken quarters
• 1/4 cup of olive
oil
• 1 tsp paprika
• 1/2 tsp onion
powder
• 1/2 tsp garlic
powder
• 3/4 tsp salt
• 1/2 pepper
Gnocchi with green pea & prosciutto
• 1 Tbsp olive oil
• 3 oz prosciutto cut
into squares
• 2 medium shallots
finely diced
• Splash of white wine
• 12 oz frozen peas
• 8 oz of chicken broth
(bone broth for richer
flavor)
• 1/4 cup of heavy
cream
• Salt and pepper to
taste
• Parmesan, freshly
grated