Recipe

Gnocchi Bats With Fowl Balls In Lemon Cream Sauce Recipe

	Johnpscoville / All my dishes 2 months ago This recipe uses the classic combination of poultry and lemon Prep:30m Cook:30m Servings:6	Johnpscovil
	home run

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Ingredients

Gnocchi

2 lbs. mature potatoes

1 slightly beaten egg

¾ tsp. olive oil

salt

2 cups flour

Meatballs

2 lbs. ground chicken

Juice and zest of 1 lemon

2 tbsp each chopped fresh oregano and flat leaf parsley

2 cloves finely minced garlic

1 egg beaten

one 6” by 3” section of stale Italian bread

1 tbsp each salt and pepper

Sauce

4 tbsp unsalted butter

2 tbsp rendered chicken fat

Juice and zest of one lemon

¾ cup of chicken stock preferably home made

1 clove of garlic cut in half the long way

1 cup heavy cream

½ cup grated Fontinella cheese

Salt and white pepper

Directions

Gnocchi

Scrub potatoes, boil in their skin. Drain and let cool to handle, peel and mash through a ricer. When completely cool, combine with egg, olive oil and salt. Gradually add flour. Kneed to make smooth dough. Roll into rope like strips. Cut into 1” pieces. Roll one end thinner to resemble a bat. Drop into boiling water and cook a couple of minutes longer after they rise to the surface. This is better done in smaller batches. Drain and hold for sauce.

Meatballs

Break up the bread in a bowl and cover it with warm water. Let it sit. Combine the lemon juice, zest, herbs and garlic in another small bowl. Put the meat in a large bowl adding salt and pepper. Add the lemon mixture to the meat a little at a time while mixing the meat with your hands of course. Squeeze as much water as you can out of the bread until you end up with a paste. Add that to the meat, a little at a time, mixing with your hands, of course. Add in the egg for the final mixing. Roll into about 20 medium sized meatballs. Put parchment on a sheet pan and bake in a 400 degree oven for 20 minutes.

Sauce

In a sauce pan large enough to hold all of the Gnocchi over medium flame melt butter, add chicken fat, add garlic and a little salt and pepper and cook for a couple of minutes. Add lemon juice and zest and whisk. Add chicken stock and whisk for a couple more minutes. Add all of the meatballs cover and turn the heat down and simmer for 10 minutes. Remove the meatballs and hold in a warm oven. Remove and discard the garlic. Remove any visible fat left behind from the meatballs. Turn heat back up to medium, whisk in the cream a little at a time. Let reduce for 10 minutes. While this is going on cook the Gnocchi. Drain in a colander. Add the cheese to the sauce, whisk, add the drained Gnocchi to the sauce and stir on the heat until coated. Put in a bowl and top with some ground black pepper and as many meatballs as you are going to serve. Mangia.

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