Roasted Chicken and Potato Gnocchi Dumplings

Chicken:

• 1 Whole Chicken-halved
• To Drizzle-Olive Oil
• To Taste-Chef Troy’s Spice Mix

Base:

• 1 Tablespoon-Olive Oil
• 2 Tablespoons-Unsalted Butter
• 1/4 Cup-Carrots-peeled, small dice
• 1/4 Cup-Onions-small dice
• 1/4 Cup-Celery-small dice
• 2 Cloves-Garlic-fine dice
• To Taste-Kosher Salt/Black Pepper
• 2 Tablespoons-All Purpose Flour
• 5-6 Cups-Chicken Stock
• 2 Tablespoons-Parsley-leaves only Chopped
• ½ Cup-frozen Peas
• 1 Recipe-Potato Dumplings-see recipe below

Dumplings:

• 3/4 Pound-Russet Potatoes-washed, boil until tender, 25 to 30 minutes
• ¼ Cup-Parmesan Cheese-grated, plus extra for garnish
• 1 Each-Egg-slightly beaten
• 1/8 Teaspoon-Black Pepper
• 1/4 Teaspoon-Kosher Salt
• ¾-1 Cup-All Purpose Flour

Directions

1. Preheat oven to 350 degrees and an iron skillet to medium heat
2. Rinse and pat completely dry chicken, and place on a sheet tray skin side up
3. Drizzle with oil, rub all over and season with Spice Mix.
4. Place in skillet, skin side down and cook until skin is crispy, about 5 minutes.
5. Flip chicken halves, place in oven and roast until tender, 45 minutes, or internal temperature 160 degrees.
6. Remove and allow to cool while making the base.
7. Warm the olive oil and butter in a large pot or Dutch oven
8. To make base add carrot, onion, celery and garlic, season with salt/pepper.
9. Cook stirring frequently until onions are translucent, about 5 minutes.
10. Add flour and stir to coat vegetables.
11. Add chicken stock a cup at a time, stirring continuously until all has been incorporated.
12. Reduce heat to medium low; stir periodically while picking chicken and making dumplings.
13. Remove skin from chicken, pick off meat in bite size pieces, discard skin and bones.
14. Cover chicken to keep warm while making the dumplings.
15. Peel skin off of boiled potatoes, and pass through a ricer or fine mesh sieve into a large mixing bowl.
16. Add cheese, egg, salt/pepper to bowl and half the flour.
17. Gently mix adding a little more flour at a time to form a soft dough.
18. Cut dough into 8 pieces; roll each into a long rope about 1/2” thick.
19. Cut each rope into pieces about an 1/2" long.
20. Place finished potato dumplings onto a heavily floured baking sheet covered with a towel.
21. Add dumplings to base, a few at time to make sure they don’t stick together.
22. Once dumplings are all floating remove from pot with slotted spoon; place in center of individual bowls.
23. Any remaining gnocchi should be placed in an ice bath to stop cooking.
24. Drain and toss with a little oil to keep from sticking together.
25. Top gnocchi with some roasted chicken, ladle base over both just to cover.
26.  Garnish with parmesan, parsley and serve.