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Baked Chicken and Hand-rolled Gnocchi with Arugula


For the Gnocchi:
  • 3.5 cups / 500g mashed potatoes

  • 1.25 cups / 150g flour

  • 1 tsp salt

  • 1/4 tsp black pepper

For the Chicken:
  • 1.5-2lbs / 1 kg chicken pieces with skin and bone

  • 2 Tbsp olive oil

  • 2 Tbsp white wine vinegar

  • juice and zest of 1 lemon (4 Tbsp juice)

  • 2 tsp salt

  • 2 tsp paprika or chili powder

  • 2 tsp onion powder

  • 1 tsp ground turmeric

  • 1 tsp garlic powder

  • 1 tsp black pepper

  • 1 Tbsp chopped fresh rosemary

  • 1 Tbsp chopped fresh oregano

  • A couple large handfuls of arugula or spinach


  1. Combine oil, vinegar, lemon, and dried spices to make a marinade for the chicken

  2. Place chicken in the marinade while you make the gnocchi

  3. Combine gnocchi ingredients to create a dough. Handle the dough gently, do not overwork/knead the dough!

  4. Tear off pieces of dough and roll them out into long ropes.

  5. Cut into 1" pieces (they'll look like little pillows)

  6. Optionally, you can roll the gnocchi pieces over the tines of a form to make ridges on them

  7. Boil the gnocchi in salted water until they float (about 2 minutes) remove with a slotted spoon to drain

  8. Remove chicken from the marinade and place on a baking sheet

  9. Roll the gnocchi in the excess marinade and place on the baking sheet with the chicken

  10. You can brush any leftover marinade over the chicken. No need to waste the marinade!

  11. Bake the chicken and gnocchi at 450F until chicken is cooked through (juices run clear when meat is pierced with a fork) and the skin is golden brown and crispy (approximately 30 minutes, maybe less or more depending on what parts of the chicken you used and how big they were)

  12. Remove from oven and top with arugula

  13. Place the tray of back into the oven, it should still be hot from baking the chicken, for a minute so it can wilt

  14. Serve!


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