Hot Honey Chicken Gnocchi

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A hearty dish of potato gnocchi and chicken thighs tossed in a spicy hot honey sauce

Prep Time45

Cook Time2

Total Time2 45

Course: Main Course

Cuisine: American, Italian

Keyword: Mash-Up, pasta, Spicy

Servings: people

Calories: 794kcal

Equipment

Ingredients

Gnocchi

3 russet potatoes
1 egg
1.5 cups flour
1/2 teaspoon salt

Dish

2 tablespoons olive oil
1 pound boneless skinless chicken thighs chopped into small pieces
1/4 cup butter
1 tablespoon gochujang
1 tablespoon valentina hot sauce or similar brand
1/2 teaspoon mexican chili powder
1/2 teaspoon gochugaru
1/4 cup honey
2 tablespoons lemon juice

Topping

2 tablespoons butter
1 cup panko breadcrumbs
lemon zest from 3 lemons
1/4 cup chopped parsley

Instructions

Preheat oven to 350. Toss potatoes with some olive oil and salt on a baking sheet. Pierce the potatoes with a fork several times all around each potato. Bake in the oven at 350 for about an hour and a half, flipping once, until fork tender all the way through.
Allow to cool for 20 minutes. Cut the potatoes in half and add the potato to a potato mill or ricer. Discard the skins, or snack on them like I do.
Add the egg and flour to the potato mixture as well as the salt. Knead for a minute to bring it together but the more you work the dough, the more it will be gummy and chewy.
Roll the dough out into logs and use a knife to cut the log into gnocchi sized pieces.
Use the back of a fork, or a gnocchi board, to roll the gnocchi into the traditional shape. Press the gnocchi ino the board, sliding as you go, folding your thumb print over into itself. Check the link for more info.
As you go, put the finished gnocchi onto a kitchen towel with plenty of flour.
Add the chicken to a large pan with olive oil over medium high heat. Cook the chicken for about 10 minutes to brown on the outside and get crispy.
Meanwhile, bring a pot of salted water to a boil and add in the gnocchi.
Add the butter to the pan with the chicken, and as the gnocchi start to float in the boiling water, use a slotted spoon to transfer them to the pan with the chicken. Toss and cook for 5 minutes to lightly brown some of the gnocchi
Add in the gochujang, hot sauce, chili powder, and gochugaru. Toss to combine.
Stir in the honey and lemon juice. Toss to combine and remove from heat.
Meanwhile, melt the butter for the breadcrumbs and add the breadcrumbs and lemon zest to the pan. Cook to brown, stirring often. Add in the parsley and cook another minute or two. Remove from heat.
Serve the gnocchi and top with the breadcrumbs.

Nutrition