Gnocchi

Today I decided to make my Grans Chicken and Gnocchi receipt,It was great.....

It tasted just like my mother's, It brought back wonderful memoirs of when she would come to spend the night and we all would help make the Gnocchi and let it dry over night on top of the towel la din pool table in the basement.....

My kitchen has changed allot since then, but that same great taste was achieved......

Here It is......

Gran's Gnocchi

Sauce

1 Stewing chicken

(go find that in LA, they looked at me like I had three Heads)

Olive Oil (lightly cover bottom of pan)

Tad of Butter

12 oz Tomato Paste

42 oz Chicken Stock

42 oz Distilled Water

6 Clove Garlic

1 Large Onion

Fresh Basil

Oregano

Italian Seasoning

Cover bottom of pan with olive oil and tad of butter add chicken (skin on) and brown, remove chicken add garlic and onion cook of med heat until soft, add paste, stir, add stock and water bring to a boil add spice, lower to a simmer add chicken.

Cook until chicken is cooked and falling off the bone, remove chicken from sauce, remove bone and skin, break chicken into small pieces.

Strain sauce, add pulled chicken to strain sauce return to pan.

Keep warm

Gnocchi

2 Baking Potatoes

1 3/4 Cup All Purpose Flour

1 Egg

Boil Potatoes with skin on, peel and mash potatoes add flour, form into a ball, flour counter, with ball on counter form a well in the middle and add egg, kneed until smooth dough, cut into strip and roll by hand to 1/2 inch dia. Cut into 1 inch, roll over back of fork.

Add to boiling salt water, done when floating on top of water, remove.

Dish into small bowl and cover lightly with chicken sauce. Add fresh Parmesan and copped basil.