Pan-Roasted Chicken & Pumpkin Gnocchis with Chef Kevin Reading from Abbott’s Grill

Chef Kevin Reading, Owner of Abbott’s Grill in Milford and in Laurel showed Jimmy and Lisa how to make a Chicken and Dumpling dish with a tasty fall twist! If you’d like to try the Pan-Roasted Chicken with Pumpkin Gnocchis at home… here’s what you’ll need.

Pan-Roasted Chicken:

• 1 Chicken Breast
• Olive Oil
• 1/2 Shallot, Minced
• 1 t. Roasted Garlic
• 1 t. Pancetta
• 2 Fingerling Potatoes, Sliced
• 1 Maitake Mushroom
• 3 Cherry Tomatoes
• 1/4 C. Blanched Spinach
• Pinch Fresh Thyme
• 1/2 C. Stock
• 1 t. Butter

Pumpkin Gnocchis:

• 1 1/2 C. Water
• 4 oz. Butter
• Pinch Salt
• 1/2 C. Pumpkin Puree
• 2 C. Flour
• 1/2 C. Parmesan
• Pinch Ginger Powder, Clove, All Spice
• 4 whole Eggs
• Extra Flour to Pull Out

Directions for Chicken:

Start chicken in a hot pan with a little oil, cook until skin is crispy and brown. Transfer to a 350 degree oven. With the same sauce pan, add 10 gnocchis, shallots, roasted garlic and saute for 2 minutes. De-glaze with madeira wine. Add maitake mushrooms, fingerling potatoes and tomatoes. Add Stock and Butter to finish. Top with fresh thyme.

Directions for Gnoccis:

In a sauce pan, heat water and butter. Add pumpkin puree, flour and make a dough over low heat. Cook until most water evaporates. Add seasoning and parmesan. Move combination to a mixer and add 1 egg at a time until incorporated. Let rest in a refrigerator for 30 minutes. Roll out and blanch in salted water for 5 minutes.

 

Kevin also mentioned how proud he is of Executive Chef Ryan Cunningham on his top spot in the national Hometown Breakfast Battle. If you’d like to vote for Chef Cunningham of Abbott’s Grill, you can do so online.