“The Delaware” Puts A Spin on Gnocchi

Prep Time:
30 min
Cook Time: 5 min
Servings: 2


•1 lb Ricotta
•1 egg
•1 qt chicken broth
•1 cup flour
•1 bunch basil
•1 cup cornmeal(for dusting)
•2 Cups fresh spinach
•½ pint grape tomatoes
•1 cup olive oil
•¼ cup asiago
•Tbs chopped garlic
•2 cups pulled roasted chicken
•1 cup of peas
•1 cup dice carrot
•1 cup diced onion
•1 cup diced celery
•Salt and pepper

1). Mix together egg and ricotta; after incorporated, add in the flour
2). Dust a cookie sheet with corn meal
3). Put ricotta mixture into a pastry bag with no tip and pipe out 1 inch gnocchi onto the sheet using the back of a paring knife to “cut” gnocchi away
4). Place in freezer for at least one hour or until ready to use
5). Saute garlic in olive oil until almost brown and add grape tomatoes and peas; remove from heat
6). Place gnocchi into simmering, not boiling, salted water; cook until they float for 2 mins.
7). Remove gnocchi with a skimmer and add to pan with tomato and pea mixture
8). Add pesto and ½ cup of the pasta water and roasted chicken
9). Heat thoroughly and serve topped with asiago or romano cheese

Second Helpings
“Ricotta Gnocchi Soup”

1). Put celery, onions and carrot into small sauce pot and sauté until onions are translucent
2). Add leftover gnocchi dish to the pot
3). Add chicken broth and the extra cup of roasted chicken; bring to a boil and reduce to a simmer and cook for 10 mins. or until gnocchi are tender
4). Serve with fresh bread!

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