Ingredients

3 russet potatoes

1 egg

1.5 cups flour

1/2 teaspoon salt

2 tablespoons olive oil

1 pound boneless skinless chicken thighs, chopped into small pieces

1/4 cup butter

1 tablespoon gochujang

1 tablespoon Valentina hot sauce (or similar brand)

1/2 teaspoon Mexican chili powder

1/2 teaspoon gochugaru

1/4 cup honey

2 tablespoons lemon juice

2 tablespoons butter (for breadcrumbs)

1 cup panko breadcrumbs

Lemon zest from 3 lemons

1/4 cup chopped parsley

Instructions

Step 1: Preheat your oven to 350°F (175°C). Toss the whole russet potatoes with a little olive oil and salt, then place them on a baking sheet. Pierce each potato several times with a fork. Bake for about an hour and a half, flipping once halfway through, until tender all the way through.

Step 2: Let the baked potatoes cool for 20 minutes. Cut them in half and pass the potato flesh through a potato mill or ricer, discarding the skins.

Step 3: Add the egg, flour, and salt to the riced potatoes. Knead briefly until the dough just comes together. Avoid overworking to prevent a gummy texture.

Step 4: Roll the dough into logs and cut into bite-sized gnocchi pieces.

Step 5: Shape each gnocchi by pressing it with the back of a fork or a gnocchi board, creating the classic ridges.

Step 6: Place the finished gnocchi on a floured kitchen towel to prevent sticking.

Step 7: Heat olive oil in a large pan over medium-high heat. Add the chopped chicken and cook for about 10 minutes until browned and crispy.

Step 8: Meanwhile, bring a pot of salted water to a boil. Add the gnocchi and cook until they float to the surface.

Step 9: Add butter to the pan with the chicken. Using a slotted spoon, transfer the cooked gnocchi to the pan. Toss and cook for 5 minutes to lightly brown the gnocchi.

Step 10: Stir in gochujang, Valentina hot sauce, Mexican chili powder, and gochugaru. Toss well to evenly coat everything.

Step 11: Add honey and lemon juice. Toss once more and remove the pan from the heat.

Step 12: In a separate small pan, melt the butter for the breadcrumbs. Add the panko breadcrumbs and lemon zest. Cook, stirring frequently, until the crumbs turn golden brown. Stir in chopped parsley and cook for another minute, then remove from heat.

Step 13: Serve the gnocchi topped generously with the toasted breadcrumb mixture.

Tips & Variations

For extra flavor, try adding garlic or shallots when cooking the chicken.

Substitute chicken thighs with chicken breast or even shrimp for a different protein option.

If you prefer less heat, reduce the amount of gochujang and hot sauce.

Use gluten-free flour in the gnocchi dough to make this recipe gluten-free.

Gnocchi can be made ahead and frozen before boiling; cook directly from frozen for convenience.

Storage

Store leftover gnocchi and chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water or broth to prevent drying out. The toasted breadcrumbs are best used fresh but can be stored separately in an airtight container for up to a week.

FAQs

Can I make the gnocchi dough without a potato ricer?

Yes, you can mash the potatoes thoroughly with a fork or potato masher, but a ricer gives a lighter, fluffier texture that works best for tender gnocchi.

What can I use if I don’t have gochujang or gochugaru?

For gochujang, try a mix of miso paste and chili paste for a similar flavor. For gochugaru, substitute smoked paprika or a mild chili powder to add some smoky heat.