We were finally able to get around to making chicken gnocchi. Our fish gnocchi have been well executed and the chicken version has been on the back burner until yesterday. The gnocchi have the delicacy of true potato gnocchi with the resiliency of chicken. Furthermore, the gnocchi absorb flavors while retaining their own natural chicken characteristics. 
Tonight we use them in a ragout of petite french horn mushrooms with chives, peach miso and crispy porgy. Tomorrow may yield an extrapolation of this base, though our other ingredients will direct the final application.
akiandalex@ideasinfood.com
© 2005-2016 Ideas in Food
Writing and Photographs by Aki Kamozawa & H. Alexander Talbot
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Chicken Gnocchi
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