I Really, Really Love Gnocchi

I debated for a bit whether or not to post this recipe, because it's good, but not knock-your-socks off good. But the gnocchi in this dish--buttered, browned, lightly sprinkled with nutmeg--are so amazingly delicious that they are worth making just on their own. The other components of the dish--the chicken in a fig-and-red-wine-sauce, and the crunchy bacon on top--I could take or leave. But I'll most likely make the gnocchi in this dish again, and perhaps amp up the flavor with some chili flakes or other savory addition.

The recipe, Montalcino Chicken with Figs and Buttered Gnocchi with Nutmeg is from Rachael Ray's Express Lane Meals. This dish isn't as all-out yummy as some of Rachael's other creations, but the gnocchi alone make it worth it. I'm very particular about my brand of gnocchi--the ones available at Trader Joe's are quite good--but my ultimate favorite are the sweet potato gnocchi from Gia Russa, which are available at CostPlus World Market. The sweet potato gnocchi cut down on the glycemic index of the gnocchi, since they're made with nutrient-rich sweet potatoes and whole wheat flour, and their slightly sweet, slightly caramelized flavors go very well with this dish.

Beverage Note: Chris and I drank a delightful bottle of sangiovese with this meal--that's also the wine that we used in the fig-chicken sauce.



4 Servings

1/4 cup extra virgin olive oil (I didn't need much olive oil, since the bacon was pretty fatty)
1/3 pound thick-cut (1/4 inch thick) pancetta, cut into sticks (or sub bacon, like I did)
2 pounds boneless, skinless chicken, breasts and thighs, cut into large chunks
Salt and black pepper
Flour, for dredging
1 large onion, thinly sliced
4 garlic cloves, crushed
14 to 16 dried black mission figs, quartered
1/3 bottle Rosso di Montalcino wine (or any other dry red wine)
1 cup chicken stock plus up to 1/2 cup more if needed
1/4 cup fresh flat-leaf parsley, a generous handful, chopped
Zest of one lemon
1 tablespoon chopped fresh thyme, 4 sprigs
1 12-to-16 ounce package fresh or frozen gnocchi
3 tbsp unsalted butter
1/4 tsp freshly grated nutmeg
3 tbsp chopped or snipped chives, 10 blades

1. Place a pot of water on the stove to boil for the gnocchi.

2. Heat a deep skillet over medium-high heat. Add the oil and the pancetta or bacon, and brown it for 3-4 minutes. Remove with a slotted spoon and reserve.

3. While the pancetta browns, season the chicken chunks with salt and pepper and dredge them in a little flour (I put the flour in a gallon-size freezer bag and shook the chicken in it, shake-and-bake style). After removing the pancetta/bacon from the pan, add the chicken. Brown the pieces for a few minutes on each side over high heat, then scoot the meat to the edges of the pan and add the onion, garlic, and figs. Saute 5 minutes, combine the chicken with the onions and figs, then add the wine and cook it down for 5 minutes or so until only 1/3 cup of liquid remains. Add 1 cup of the chicken stock, the parsley, lemon zest, and thyme to the chicken and stir to combine. Reduce the heat to a simmer and cook for another 10 minutes, while you make the gnocchi.

4. Add salt and gnocchi to the boiling water and cook them according to the package directions. Drain. Heat a medium nonstick skillet over medium-low heat. Melt the butter and brown it (til it smells nice and nutty). Add the drained gnocchi to the browned butter. Raise the heat to medium high and lightly brown the gnocchi. Season the gnocchi with salt, pepper, and nutmeg, and add the chives. Toss and remove from heat.

5. Adjust the seasonings on the chicken with figs. If you would like a little more sauce, add another half cup of stock to the pan. Serve the chicken and figs in shallow dishes, the gnocchi piled in the center of the bowl on top of the chicken. Garnish with the crisp pancetta/bacon sticks.