Description
Homemade gnocchi and crispy chicken parmesan baked in a rich tomato sauce and topped with melted mozzarella and parmesan cheese. A comforting and delicious Italian-American classic!
Ingredients
Scale
- 1.5 lbs Russet Potatoes, peeled and quartered
- 1 large Egg, lightly beaten
- 1/2 cup grated Parmesan Cheese, plus more for serving
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1–1.5 cups All-Purpose Flour, plus more for dusting
- 1.5 lbs Boneless, Skinless Chicken Breasts, pounded to 1/2-inch thickness
- 1 cup All-Purpose Flour
- 2 large Eggs, lightly beaten
- 2 cups Italian Breadcrumbs
- 1/2 cup grated Parmesan Cheese
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1/2 cup Olive Oil, for frying
- 2 tablespoons Olive Oil
- 1 medium Yellow Onion, finely chopped
- 2 cloves Garlic, minced
- 1 (28 ounce) can Crushed Tomatoes
- 1 (15 ounce) can Tomato Sauce
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Dried Basil
- 1/4 teaspoon Red Pepper Flakes (optional)
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1/4 cup Fresh Basil, chopped, for garnish
- 8 ounces Fresh Mozzarella, sliced
- 1/4 cup grated Parmesan Cheese
Instructions
- Making the Gnocchi:
- Boil the Potatoes: Place the peeled and quartered potatoes in a large pot and cover with cold water. Add a pinch of salt to the water. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender.
- Drain and Rice the Potatoes: Drain the potatoes well in a colander. Immediately pass the potatoes through a potato ricer or food mill into a large bowl.
- Cool Slightly: Let the riced potatoes cool slightly for about 5-10 minutes.
- Add Egg and Parmesan: Add the lightly beaten egg, Parmesan cheese, salt, and pepper to the bowl with the potatoes. Gently mix everything together until just combined.
- Incorporate the Flour: Gradually add the flour, starting with 1 cup. Gently mix until a dough forms. The dough should be soft and slightly sticky, but not overly wet. You might need to add a little more flour, a tablespoon at a time, until the dough comes together.
- Knead Lightly: Turn the dough out onto a lightly floured surface. Gently knead the dough for just a minute or two, until it forms a smooth ball.
- Roll and Cut the Gnocchi: Divide the dough into 4 equal portions. Roll each portion into a long rope, about 1/2 inch in diameter. Use a knife or dough scraper to cut the rope into 1-inch pieces.
- Shape the Gnocchi (Optional): For a more traditional look, you can roll each gnocchi piece over a gnocchi board or the back of a fork to create ridges.
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Gently drop the gnocchi into the boiling water in batches. The gnocchi are cooked when they float to the surface, which usually takes about 2-3 minutes.
- Remove and Drain: Use a slotted spoon to remove the cooked gnocchi from the water and drain them well. Place them on a baking sheet lined with parchment paper to prevent sticking.
- Preparing the Chicken:
- Prepare the Breading Station: Set up three shallow dishes. In the first dish, place the flour. In the second dish, whisk the eggs. In the third dish, combine the breadcrumbs, Parmesan cheese, garlic powder, onion powder, dried oregano, salt, and pepper.
- Bread the Chicken: Dredge each chicken breast in the flour, shaking off any excess. Then, dip it into the beaten eggs, making sure it’s fully coated. Finally, press the chicken into the breadcrumb mixture, ensuring it’s evenly coated on both sides.
- Fry the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the breaded chicken breasts into the skillet. Don’t overcrowd the pan; you may need to cook the chicken in batches.
- Cook the Chicken: Cook the chicken for about 4-5 minutes per side, or until it’s golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Remove and Drain: Remove the cooked chicken from the skillet and place it on a wire rack lined with paper towels to drain any excess oil.
- Making the Tomato Sauce:
- Sauté the Aromatics: Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant.
- Add the Tomatoes and Seasonings: Pour in the crushed tomatoes and tomato sauce. Stir in the dried oregano, dried basil, red pepper flakes (if using), salt, and pepper.
- Simmer the Sauce: Bring the sauce to a simmer, then reduce the heat to low and simmer for at least 15-20 minutes, or longer for a richer flavor. Stir occasionally to prevent sticking.
- Adjust Seasoning: Taste the sauce and adjust the seasoning as needed. You might want to add a little more salt, pepper, or a pinch of sugar to balance the acidity of the tomatoes.
- Assembling the Chicken Parmesan Gnocchi:
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Layer the Ingredients: Spread a thin layer of the tomato sauce in the bottom of a large baking dish (9×13 inch). Arrange the cooked gnocchi over the sauce. Top with the fried chicken breasts.
- Add More Sauce: Spoon the remaining tomato sauce over the chicken breasts, making sure they’re well covered.
- Add the Cheese: Arrange the sliced mozzarella cheese over the sauce-covered chicken. Sprinkle with the grated Parmesan cheese.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
- Garnish and Serve: Remove the baking dish from the oven and let it cool for a few minutes before serving. Garnish with fresh chopped basil. Serve immediately and enjoy!
Notes
- Gnocchi Texture: The key to light and fluffy gnocchi is to use dry potatoes and avoid overmixing the dough.
- Potato Ricer: A potato ricer is highly recommended for the best gnocchi texture. If you don’t have one, you can use a fine-mesh sieve, but it will require more effort.
- Chicken Cooking: Be careful not to overcrowd the pan when frying the chicken. Cook in batches to ensure even cooking and browning.
- Sauce Flavor: Simmering the tomato sauce for a longer time will result in a richer and more flavorful sauce.
- Spice Level: Adjust the amount of red pepper flakes in the sauce to your preference.
- Cheese: Feel free to use other types of cheese, such as provolone or fontina, in addition to or instead of mozzarella.
- Make Ahead: The gnocchi and tomato sauce can be made ahead of time and stored in the refrigerator until ready to assemble. The chicken is best cooked fresh.
- Prep Time: 60 minutes
- Cook Time: 60 minutes