Home-made gnocchi with chicken and mushrooms
Not suitable to freeze or microwave. Note
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Cooking tools:
- Oven
- Flameproof baking dish
- Mixing bowl
- Skillet
- Wooden spoon
- Saucepan
- Steamer basket
- Colander
- Potato ricer
- Potato masher
- Sifter
- Fine-mesh sieve
- Rolling pin
- Fork
- Baking sheet
- Plastic wrap
- Slotted spoon
- Pot
- Kitchen scale
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Peeler
- Tongs
- Plate
- Serving platter
- Stove
- Refrigerator
- Ladle
Ingredients
- 6 chicken thigh cutlets, skin removed
- 1/4 cup (35g) plain flour
- salt
- freshly ground black pepper
- 1 tablespoon olive oil
- 20 grams butter, chopped
- 1 medium (150g) brown onion, chopped finely
- 1 medium (120g) carrot, chopped finely
- 1 stick (150g) celery, chopped finely
- 3 cloves garlic, sliced
- 20 grams dried porcini mushrooms, rinsed
- 1/2 cup (125ml) white wine
- 1 1/2 cup (375ml) salt-reduced chicken stock
- 250 grams swiss brown mushrooms, halved
- 3 large (900g) desiree potatoes
- 2 tablespoons milk
- 2 egg yolks
- 1/3 cup (25g) finely grated parmesan cheese
- 1 cup (150g) plain flour, approximately, extra
- 1/2 cup lightly packed fresh flat-leaf parsley leaves
- 90 grams butter, melted, extra
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