1,

IT'S BEEN

GRILLED CHICKEN AND
VEGETABLES WITH
HERBED-WINE SAUCE

6-8 small boneless and skinless
chicken-breast halves (about 2 lbs.)
4 carrots, halved lengthwise
2 red bell peppers, halved, stem and
seeds removed
1 lb. asparagus, woody ends
trimmed
2 medium zucchini, about 1 lb.,
sliced in half vertically
extra-virgin olive oil
salt and pepper to taste

Sauce:

2 cups dry white wine
2 cups chicken broth
2 fresh thyme sprigs
1 Tbsp. fresh rosemary leaves
1 Tbsp. dried parsley flakes
1 Tbsp. superfine flour (such as
Wondra)

Preheat grill to high.
Trim visible fat from the chicken. If the
breasts are large, split them horizontally
into 2 thinner fillets. Season lightly with
salt and pepper. Set aside.
Bring wine, chicken broth, thyme

GNOCCHI WITH OLIVE OIL,
FRESH HERBS AND GARLIC
The trick to gnocchi is to "work" the
flour into the potatoes until the "dough"
is stiff enough to roll into ropes and cut
into pieces.

2 lbs. small Idaho or russet potatoes,
left whole and unpeeled
1 large egg
2 Tbsp. fresh finely minced parsley
1 tsp. salt
1 to 2 cups flour

Sauce:

% cup extra-virgin olive oil, plus
more for garnish
2 tsp. chopped garlic
12 fresh sage leaves, uncut
'/2 cup minced fresh parsley
1 cup fresh basil leaves, uncut
kosher salt and pepper to taste

Bring a pot of water to a boil over high
heat. Add the whole, unpeeled potatoes
to the water, and bring to a boil again.
Cook until the potatoes are very tender,
about 30 minutes. Drain the potatoes,
and cool them to the touch.
Peel the potatoes, and mash them in a
large bowl (use a ricer, which is best, or
an electric mixer to make them smooth).
Add the egg, parsley and salt to the mix-
ture, and stir to incorporate. Use your
fingers to "work" in the flour, starting
with half-a-cup, adding more as needed,
until the mixture forms a soft, but "roll-
able dough.

sprigs, rosemary leaves and parsley flakes
to a boil in a large saucepan over high
heat. Reduce heat slightly, and boil until
reduced to 1% cup. Place flour in a small
bowl. Whisk in a cupful of hot broth/
wine mixture until smooth. Add this
mixture back into the saucepan. Reduce
heat a bit more, and simmer until the
sauce is slightly thickened. Remove the
thyme sprigs, and remove from heat.
Grill the vegetables and chicken: Brush
the vegetables and chicken with olive
oil. Grill the vegetables first: Arrange the
vegetables on the grill, and cook on both
sides until marked and softened, about 8
minutes total. Remove from grill to cool a
bit before cutting.
While the vegetables are cooling, place
the chicken breasts on the grill, and grill
for about 4-5 minutes on each side until
just cooked through (do not overcook).
Remove from grill to a plate, and tent
with foil.
Cut the vegetables into 1/2-inch dice,
and arrange on a platter or individual
dinner plates. Slice the chicken crosswise,
slightly diagonally, and arrange near or
over the vegetables. Spoon the sauce over,
and serve. Makes 6-8 servings.

Make a test gnocchi: Bring a pot of
water to a boil over high heat. Roll a bit
of dough into a "rope" about 1 inch in
diameter. Cut the rope into 1-inch lengths
(cut about 3 gnocchi), drop them into the
boiling water and cook until they float
to the top. Cook for a couple of minutes
more.
Remove from the water with a slotted
spoon, and taste the gnocchi; they should
be slightly firm, yet tender. If they are too
soft or "watery:' add more flour.
Divide the dough into 4 pieces, and roll
into 1-inch diameter ropes. Cut the ropes
into 1-inch pieces. You may press the
dough into the tines of a fork with your
thumb to make them ridged and `cup"-
shaped, or leave them as is. (You can
freeze them on a parchment-lined or wax
paper-lined rimmed baking sheet at this
point, or proceed with the recipe.)
Drop the gnocchi into the boiling
water, and cook as instructed above.
Remove the cooked gnocchi with a slot-
ted spoon to a large bowl.
Make sauce: While the gnocchi are
cooking, heat '4 cup of oil in a large
skillet over medium-high heat. Add the
garlic, and saute the garlic until tender.
Add the cooked gnocchi, and gently turn
them in the oil until coated. Add the
herbs, salt and pepper, and continue to
cook for 1 minute more.
Serve the gnocchi with extra olive oil
drizzled over the top, if desired.
Makes 6-8 servings.

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DETROIT JEWISH NEWS

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"BEST Of...."

Metro Detroit's city retailers,
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Look out for the voters' registration
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14, to shop, eat and entertain
in Metro Detroit.

May 22 • 2014 125