Friday, October 5, 2012

A fall favorite...Chicken Gnocchi Stew

Ok, so you get the idea...I LOVE LOVE LOVE autumn...
Cooking this time of year is so much fun...all of the warm, yummy, comfort foods.

This one is no different.  I found this recipe a few years ago and make it several times throughout the fall/winter.  Very hearty and full of veggies.  I'm sure you could throw in some peas or corn as well.  It's not the prettiest presentation, but this is seriously delicious (and the leftovers are just as yummy!).

Chicken Gnocchi Stew

  • 2 tbsp olive oil
  • 4-6 oz chopped pancetta
  • 16 oz cremini or button mushrooms, roughly chopped
  • 3 cloves fresh garlic, roughly chopped
  • 1 large sweet onion, diced
  • 3-4 handfuls of baby carrots, roughly chopped
  • 1 bay leaf
  • Salt and freshly ground black pepper
  • 1 rotisserie chicken, shredded
  • 1 qt chicken stock
  • 28-30 oz canned, stewed tomatoes
  • 1 1/4 lbs store-bought gnocchi
  • 1 handful of fresh basil leaves, torn or chopped
  • 1c grated Parmigiano-Reggiano or Romano cheese
  • In a large stockpot, heat olive oil over medium heat. Add the pancetta and cook for 3-4 minutes, until it starts to get golden.
  • Add the mushrooms, onion, carrots and bay leaf to the pan. Sauté 5-8 minutes, until the onions start to get tender, then add the garlic and cook another minute or so. 
  • Season the veggies with salt and freshly ground black pepper, and add the shredded rotisserie chicken to the pan. 
  • Add the chicken stock and stewed tomatoes, and bring up to a light boil.
  • Add gnocchi.  Cook for 4-6 minutes.
  • Remove the pan from the heat, stir in the basil and serve with the grated cheese.
  • Yields 4-6 servings 
original recipe can be found here.

Grab your favorite pumpkin ale (or glass of red) and some fresh, rustic bread...and dig in!

Have a great weekend!

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