Tuesday, January 28, 2014

Chicken Meatball Gnoochi




 

INGREDIENTS (serves 4)
  • 8 ounce package Wheat Gnocchi
  • 1/3 cup Panko Japanese bread crumbs
  • 2 Tbsp. Dried Parsley Flakes
  • 1 large Free Range Brown Egg, lightly beaten
  • 1/2 Cup - Marinara sauce (pick your favorite)
  • 1/2 Cup – Fine Shredded Parmesan cheese
  • 1/4 Cup – Fine Shredded Mozzarella cheese
  • 3/4 Tsp. Fresh Ground Sea Salt
  • 3/4Tsp. Fresh Ground Black Peppercorns
  • 1 Lb. Ground Free Range Chicken
  • 1/4 Cup EVOO (Extra Virgin Olive Oil)
  • 1 1/4 Cup – Low-sodium Chicken Stock, Hot
  • 2 cups Cherry tomatoes, halved
  • ½ Cup – Minced Vidalia Onion
  • 1 Tbsp. -  Onion Garlic, Minced
  • 1/2 Tsp. Dried Basil
  • 1/4 Tsp. Red Pepper Flakes
  • 8 ounces – Cherry Size Mozzarella balls, halved
  • 1 Tbsp. Chopped fresh basil leaves (or dried basil substitute)

DIRECTIONS
  1. Bring Big Green Egg to T-Rex (high heat) with Raised Grid (2”)
  2.  Bring a large pot of salted water to a boil over high heat. Add the Gnocchi and cook according to package directions.
  3. In a medium bowl, stir together the bread crumbs, dried parsley, egg, 1 tablespoon marinara sauce, Onions, Garlic, Romano cheese, Mozzarella cheese, and the salt and pepper. Add the chicken and gently combine ingredients.
  4. Using a melon baller (or a teaspoon measure) to form the chicken mixture into 3/4-inch pieces. With damp hands, roll the chicken pieces into mini meatballs.
  5. In a large cast iron skillet or double broiler, heat the oil and working in batches, add the meatballs and cook without moving until brown on the bottom.  Turn the meatballs over and brown the other side.
  6. Rotate the meatballs onto the open grill for one minute each to ‘dry them out and finish the cook’.
  7. Remove meatballs from pan and set aside.
  8. Add to the broiler the tomatoes and onions and sear for one minute.  
  9. Next add the hot chicken stock and bring to a boil.
  10. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan then add remaining marinara sauce, dried basil and pepper flakes.
  11. Simmer for 3-4 minutes then add back the meatballs to the sauce and keep simmering until meatballs are cooked through, about 10 minutes.
  12. Drain the Gnocchi reserving about 1 cup of the water.
  13. Transfer pasta to a large serving bowl and add a little olive oil and toss to lightly coat Gnocchi.
  14.  Add the meatball mixture, mozzarella cheese and gently toss to combine. Garnish with the chopped basil and serve.
Note:  You can substitute Orecchiette Pasta for the Gnocchi