We had this dish a few weeks ago. The make ahead gnocchi was probably the easiest I’ve ever made. It was even better since I could freeze the little dumplings and store them until I was ready to make the dish. Here are my notes for this dish.
- I used an extra parsnip. If you like the earthy, sweet flavor of a parsnip, go for it. If parsnips aren’t your cup of tea, you may want to stick with the recipe.
- Chicken thighs are the way to go with this dish. If you are trying to stay healthy and stick with chicken breast, you will definitely be disappointed. Chicken thighs without the skin aren’t all that bad for you…and their flavor cannot be compared.
- The dumplings themselves are EXTREMELY delicate. These little clouds aren’t those dense, flat squares that you get at Cracker Barrel. This could be a positive for you or a negative.
I’m not sure I’ll make this one again. However, if I do, I will work a bit harder to firm up the dumplings. I don’t like gut bomb, Cracker Barrel squares, but I do like a little substance. These were a bit too much like eating clouds!!!
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