This recipe is for potato gnocchi over a sweet pea puree with jerk chicken.
The pea puree is a great sauce for the gnocchi and the chicken adds a nice crunch as well as a little spice. Also, there is no need to buy a pre-made jerk seasoning; I have a homemade combo right here! When making the gnocchi for this recipe, be sure to test one before making the rest in order to ensure that you have enough flour in the mix. Enjoy!
TIP: If you have trouble getting the imprints in your gnocchi with a fork, try pressing each piece on a wooden sushi mat then kind of re-shape them back into footballs; works like magic!
This recipe is for potato gnocchi over a sweet pea puree with jerk chicken.
Prep Time: 25 mins
Cook Time: 40 mins
Total Time: 1 hrs 5 mins
Servings: 4
Ingredients
- 2 tsp dried minced onion
- 2 ½ tsp dried thyme
- 2 tsp ground allspice
- 2 tsp ground black pepper
- tsp ground cinnamon
- tsp cayenne pepper
- tsp salt
- 2 tbsp vegetable oil
- 4 chicken thighs
- 1 ½ cup flour
- 3 eggs
- 2 ¼ lbs potatoes (peeled)
- salt & pepper (to taste)
- 1 tsp nutmeg
- 2 tbsp chives
- 1 onion (roughly chopped)
- 1 shallot (roughly chopped)
- cup butter
- 1 ¼ cup cream (or low-fat milk)
- 1 lb green peas
Instructions
- Combine the minced onion, thyme, allspice, pepper, cinnamon, cayenne pepper and salt in a small bowl.
- Rub the chicken with the jerk seasoning and let rest in the fridge (about 2 hours is ideal).
- For the pea puree, sweat the onions and shallot in butter on low heat until tender (about 5 minutes).
- Add the peas and cream, bring to the boil and simmer for 5 minutes. Season to taste with salt and pepper. Pour the mixture into a blender, puree and set aside.
- For the gnocchi, boil the peeled potatoes in water until soft (about 30 minutes), then puree through a potato ricer (or finely mash if no ricer is available).
- Place the potatoes on the countertop and make a well in the center. Layer about half of the flour in the well, add egg yolks then add the other half of flour with salt, pepper and grated nutmeg. Add a little more flour if gnocchi is too soft/sticky.
- Shape dough into a ball and roll in flour. Pull off a section of dough and roll it by hand on a lightly floured surface into a "snake", about half an inch thick.
- Cut into half inch pieces and press a fork into the center of each piece to create an imprint. IMPORTANT: Test one piece of gnocchi before cutting the rest! Place it in a large pot of rapidly boiling salted water. It is cooked as soon as it floats to the surface. If the gnocchi seems mushy, add more flour to the dough and re-roll.
- Once desired consistency is found, cook all of the gnocchi in the boiling water. Place the cooked gnocchi into ice water for about 2 minutes then remove and drain on a paper towel.
- In a large sauté pan, heat olive oil over medium heat and sauté the gnocchi for 2-3 minutes.
- In a small pan, heat oil over medium-high heat, sear the chicken until cooked through (about 3-4 minutes per side), then shred.
- Reheat the pea puree and divide into 4-6 shallow bowls. Place gnocchi in the center of the puree and top with shredded jerk chicken. Sprinkle with grated Parmesan and chives before serving.
GREAT gnocchi! I’m a huge fan and your tips for making it are incredible! The green pea puree and jerk chicken on top sound a-ma-zing! Congratulations – this sounds absolutely delicious and your photos are a feast for the eyes!
What a great guest post! The gnocchi looks amazing! And the jerk chicken on top sounds like such a great addition!
Jenny what a beautiful and innovative recipe! I love all three components but would never think to put them all together. Bravo! Your photos made me want to reach through the computer screen to take a bite. Great to ‘meet’ you!
Thanks Dennis for yet another fab post and blogger intro. You are soley connecting this community. I so appreciate your undying commitment to setting the right tone and spirit in the bloggin community too. You really do inspire and educate. Off to vote for your friends now…
Thanks! He really does do so much in this community, a great guy!
delicious way to add flavour to gnocchi looks wonderful
La ricetta di Genny è favolosa, davvero una grande idea.
Buon week end Daniela.
I Like the flavour combo, It looks yummy! 🙂
Everything about this dish sounds fantastic! Love it.
Amazing recipe! 🙂 The dish looks complicated to make yet pretty simple once you break it down. I like that photo of all the spices. I’ve always wanted to make gnocchi, and the pureed peas look better than they sound – lol.
Congrats Adam and Cheryl – I voted! (for them)
This is a delicious recipe, I have always hesitated when it comes to making gnocchi, but this has inspired. Love the blend of flavors. Great guest post.
I wound never have thought of serving gnocchi like this but it looks amazing! Can’t wait to try it 🙂
What a coincidence! I have just told a friend how often I am reminiscing about the jerked chicken I ate while living in London and that I just could not find neither a mix, nor a recipe to my liking and now THAT! This takes it to a whole new fusion cuisine kind of level and I LOVE it!
Cheers,
Tobias
Wow! I’m in awe of this dish…like nothing I’ve ever tried before – so, I have to try it!! 🙂
Thanks for this great guest post and for sharing it with us!!
This is fabulous!! Jenny, I love your combination of pesto and gnocchi here. I think it is one of the best. Great post my dear!
Have a great Labor Day weekend Dennis!
That looks so delicious! I’ve never made gnocchi, though. Wonderful recipe!
The post turned out great Jen! Dennis, thanks for having Jenny guest post – I love that you work to expand our connections in the food world! (And PS, the sushi mat idea for getting the grooves in the gnocchi was mine – I just stink at doing it the fork way!)
haha it is true, the sushi mat idea was my mom’s!
Jenny the gnocchi look absolutely mouthwatering and pairing them with the jerk chicken is a delicious idea! So glad to see you on Chef Dennis’ blog. Chef, thanks for bringing us another wonderful blogger and her recipes and thanks for mentioning us and the Country Living awards. You can only vote once a day but you can vote every day if you like (hint…) CBB send her best.
We love home made gnocchi. This meals looks wonderful and fresh.
this is such a gorgeous plate of food. Everything about it looks amazing!!!
Oh yum! I love pea puree and putting homemade gnocchi on top is just perfect! I have yet to tackle making my own gnocchi but would love to give it a try.
This dish looks wonderful and the photography is equally tasty. I don’t know Jenny, but I will definitely visit her blog.
Jerk chicken on top of the amazing sound knocchi with green pea sauce. This is a real treat. Great photos too.
Ok, that would be the perfect midnight snack!
A wonderful combination of ingredients.
And not giving mom credit Tut Tut LOL
I am really excited about this one! I love a fluffy potato gnocchi but combined with the additional flavors of jerk chicken and pea puree, I bet this is just delicious.
Tanya
Your pictures take my breath away!
I’m with you on the summer thing – seems like just yesterday I was reading about you starting the summer…
Great recipe. I think this is the most beautiful gnocchi I’ve ever seen. I hope you are all enjoying your long weekend.
I love gnocchi and this variation sounds so interesting! I definitely want to give this a try… especially that green pea puree!
I love jerk chicken and I love gnocchi – so this dish is perfect for me!
I’m scared of making gnocchi, but these look wonderful–will have to get over it and try them!
flavourful gnocchi looks wonderful
Now that looks awesome. A beautiful dish!
Despite drying the gnocchi after removing from the ice water, the gnocchi went mushy and I ended up with a pile of mashed potato when I sautéd it.
The rest worked though