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.

Faux Fried Chicken with Harvest Gnocchi

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.