Creamy Chicken and Gnocchi

Gnocchi is a really good miniature Italian dumpling. To make a healthier and lower glycemic index version of it I used golden potato and einkorn flour. I used Wild Mushroom Co. Dried Gourmet Mix Mushrooms to get both broth for the cream sauce and mushrooms. You can buy these off Amazon. I like to rehydrate the mushrooms in a mini pressure cooker to save time. If you want to make a more gourmet version of this recipe, deglaze the pan with a sweet wine(such as marsala) before adding the mushroom broth. I left out the wine to keep the recipe just below 600 calories.

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Ingredients

Gnocchi:

• 3.5 oz(100g) of baked and mashed golden potato without the peel
• 1 egg yolk (18g)
• 1 oz(30g) all-purpose einkorn flour
• Pinch of salt

Main Dish:

• 1/4 cup (5g) dried gourmet mushrooms
• 1 cup (240g) water
• 4 oz (113g) boneless skinless chicken thigh, sliced
• Oil, for pan(I used 1/2 tsp of algae oil)
• 3 tbsp (45g) heavy cream
• 1/2 tsp dried rosemary (or to taste)
• 1/2 tsp dried minced garlic or garlic powder
• Salt and black pepper to taste

Instructions

Gnocchi

• Bake, air-fry, or microwave the potato until very tender. Mash thoroughly with a fork to get out the lumps.
• Let cool slightly, then mix in egg yolk and salt.
• Add flour and mix until a soft dough forms.
• Roll into a rope on a floured surface, and cut into 1-inch pieces.
• Boil for 2 minutes or until the gnocchi floats to the surface of the water. Set aside

Main Dish

• Rehydrate the mushrooms according to instructions. Alternatively, add mushrooms and water to a pressure cooker, then cook on high pressure for 5 minutes, and allow a natural release.
• Strain mushrooms and reserve the broth. Roughly chop the rehydrated mushrooms.
• Heat a skillet over medium-high heat. Add the oil and cook chicken thigh pieces with salt and pepper until browned and cooked through. Set aside.
• Add the mushroom broth and the chopped mushrooms directly to the pan. Stir in rosemary and garlic and reduce slightly.
• Add cream and gnocchi. Simmer untl the sauce has thickened.
• Return chicken to the pan, stir well, and season to taste with salt and pepper.