Saturday, November 10, 2007

Faux fried chicken and pan seared harvest gnocchi, I mean c'mon... does it get any better?

Hubby was away on business for a bit this week, which gave me time to catch up on some much needed girl time and to recreate a culinary favorite from years passed. Ever since Bouchon opened in NYC, I have been obsessed with the menu's local features while maintaining a very international feel.

This gnocchi recipe, adapted from my hero Thomas Keller at Bouchon, was a crowd favorite. The addition of my faux fried chicken sealed the deal for a delicious dinner that was enjoyed by all!

Since there were plenty of leftovers (that's what happens when you cook for 10 and serve 4!) I recreated this dish for hubby's return and added some homemade cream sauce and it was even better the second day around.

The secret for second night success is reheating the gnocchi in a nonstick pan until it starts to get crunchy around the outside again and heating the chicken in the oven at a high enough heat that the crunch remains.

At any rate, it was a successful family favorite that will surely be revisited again soon.


amandajean said...

that looks SO good. and how wonderful that it tasted great the second time around. :)

katiez said...

Fried gnocchi - yum! I can't believe you can reheat that chicken... How wonderful!
I can see why it was a hit.
Hope you enjoyed your 'girl time'

Anonymous said...

can this recipe be "revisited" with your visit to L.V.????
It looks fabulous...
The gnocchi is happily waiting!

david mcmahon said...

You should have been at our place - I did a couple of great barbecues in glorious spring weather.