Pollo e polpette

Hi

This is a main Italian Dish Pollo e polpette (Italian Chicken and Dumplings with Sauce) Serves 4

Gnocchi - (Italian for Dumplings)

1/2 Pound Ricotta (Italian Cheese)

1-1 1/2 Cups of Flour

1 Extra Large Egg

1/2 Cup Grated Parmesan Cheese

1 Teaspoon Salt

Sauce
2 Cups Chopped Canned Tomatoes

6 Fresh Basil Leaves, Shredded

2 Cloves of Garlic, Minced

2 Tablespoons Olive Oil

Salt & Pepper

Dash of Red Pepper Flakes

3-4 Small Fresh Mozzarella Balls, Cut Into 1 Inch Pieces

Meat
6 - 8 Steamed Chicken Breasts

In a bowl, place the ricotta, grated cheese, egg, and salt. Add 1 cup of the flour and mix. Add only as much more flour as you need to create a workable dough. Be careful not to overwork. Divide the dough into fist size pieces, and roll into long logs as thick as your thumb. Cut into 1 inch slices and gently place on a lightly floured baking sheet. Continue with the rest of the dough in this manner. If not using immediately, place in the refrigerator.

To prepare the sauce, heat the oil and add the garlic cooking only until fragrant. Do not brown. Add the tomatoes, basil, and seasonings and bring to a boil. Turn down to a simmer and cook for about 10 minutes.
To cook the meat steam the chicken breasts for 20 minuets

To cook the gnocchi, drop into lightly salted water and remove as soon as they float to the top, after 1 or 2 minutes. Place in a warmed bowl, add the steamed chicken, top with some of the tomato sauce and the mozzarella cubes and gently mix. Serve with additional sauce if desired.

The secret to making these gnocchi is to dry the ingredients as much as you can before using. let ricotta drain of excess water by placing it in a strainer over a bowl and leaving it in the refrigerator for at least 30 minutes before using.

Enjoy