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Caprese Chicken & Sauted Gnocchi

SciAggie
SciAggie Posts: 6,481
in EggHead Forum
I have lots of fresh basil and there is mozzarella I made over the weekend. Inspired by my friend @Mattman3969 I decided to make a version of caprese chicken. I figured some sauted gnocchi and marinated cucumbers would be nice. Hopefully the pics speak for themselves. 

I grilled the chicken for about 15 minutes on the MM before putting them on the large with the tomatoes. The chicken was about 145 IT at that point. Large was humming along at about 425 degrees. I wanted to break down the tomatoes a bit without making them too watery. 


Made gnocchi, after boiling it I dunked them in ice water and drained them. Then I cooked them in butter and garlic. I threw in some fresh thyme and oregano at the end. 

The mozzarella melts so fast I added it when the chicken was almost done. 

My basil is going nuts. 




Thanks for looking. 
Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                      YukonRon
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Comments

  • Eggcelsior
    Eggcelsior Posts: 14,414
    Nice job on that chiffonade. Everything looks great!
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  • Eggdicted_Dawgfan
    Eggdicted_Dawgfan Posts: 1,912
    Looks awesome as always Aggie. 
    Snellville, GA


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  • bgebrent
    bgebrent Posts: 19,636
    Gorgeous brother.  Gnocchi!  Great work.
    Sandy Springs & Dawsonville Ga
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  • SciAggie
    SciAggie Posts: 6,481
    Thanks y'all. I put a drizzle of good balsamic over the chicken - but that was after the pic...
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Brandongodfrey
    Brandongodfrey Posts: 113
    What a meal!!! My mouth is watering 
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  • bgebrent
    bgebrent Posts: 19,636
    edited May 2017
    SciAggie said:
    Thanks y'all. I put a drizzle of good balsamic over the chicken - but that was after the pic...
    Well then you really, you didn't. ;)
    Sandy Springs & Dawsonville Ga
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  • Botch
    Botch Posts: 17,377
    edited May 2017
    Looks fantastic!
    And I am SOO jealous; I grow about six different herbs in pots each year, and the one that always fails for me is basil (this is BotchLuck™, whatever is my favorite fails, is bought out, dies, discontinued, made illegal, or "improved").  
    Any hints for growing basil?   
     
    EDIT:  Try this for gnocchi:  melt butter until it just begins to brown, add some fresh sage leaves, then the gnocchi; delish!  

    "Dumplings are just noodles that have already eaten"   - Jon Kung

    Ogden, UT, USA


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  • SciAggie
    SciAggie Posts: 6,481
    @bgebrent You caught me. I had imaginary wine with the meal also. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • SciAggie
    SciAggie Posts: 6,481
    @Botch I wish I had some great advice. We just buy basil, stick it in a pot (this year is my first raised bed) and water it. You do have to keep pinching back the blooms or it will go to seed and then get woody and sort of quit on you. I protect it from harsh late afternoon and evening sun and heat. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Florida Grillin Girl
    Florida Grillin Girl Posts: 5,013
    Wow. Fresh mozzarella and gnocchi - what a treat! Awesome dinner at your house!
    Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
     
    3 Large, 1 Small, 1 well-used Mini
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  • SciAggie
    SciAggie Posts: 6,481
    @Florida Grillin Girl Thank you. I really enjoy making gnocchi for some reason. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • 20stone
    20stone Posts: 1,961
    That looks fantastic.  We are neck deep in basil as well, and will likely follow your lead on this.  I'd be interested to see your recipe/process for the gnocci.
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • SciAggie
    SciAggie Posts: 6,481
    @20stone Gnocchi is one of those things that I make by "feel". This recipe is really good - pretty much what I do. https://www.delallo.com/article/making-homemade-gnocchi-step-step-guide/#
    Use their recommendation of the amount of flour as a rough guide. As the recipe indicates you want just enough flour for the gnocchi to hold together. It's also spot on to not over work the dough; it will get tough and then you just have a dumpling instead of a little cloud of goodness. It's important to use a ricer. It's important to boil the potatoes with the skin on so they don't absorb too much water. When you put them in boiling water they are done when they float - it just takes 30-45 seconds or so. They cook quickly. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Botch
    Botch Posts: 17,377
    SciAggie said:
    @Botch I wish I had some great advice. ....You do have to keep pinching back the blooms or it will go to seed and then get woody and sort of quit on you. I protect it from harsh late afternoon and evening sun and heat. 
    Well, right there are TWO things I'm doing wrong; THANK YOU!  

    "Dumplings are just noodles that have already eaten"   - Jon Kung

    Ogden, UT, USA


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  • saluki2007
    saluki2007 Posts: 6,354
    Great looking meal as usual Aggie
    Large and Small BGE
    Central, IL

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  • SciAggie
    SciAggie Posts: 6,481
    saluki2007 said:
    Great looking meal as usual Aggie
    Thank you. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • YukonRon
    YukonRon Posts: 17,261
    Getz dude, your not helping my cooking issues. I guess I need to add another month to therapy sessions.
    Absolutely great cook, and, as always, a fantastic presentation.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • SciAggie
    SciAggie Posts: 6,481
    @YukonRon Thanks bud. Hey, serve up another mule and the world will be round once again.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Stormbringer
    Stormbringer Posts: 2,477
    Amazing cook and pics. I was going to ask the same question as @Botch every time I have tried to grow basil the plant has just flat out died. I'll try pinching with the next plant and see what happens.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
    -----------------------------------------------------------------------


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  • Carolina Q
    Carolina Q Posts: 14,831
    What a wonderful cook!! I gotta try some new stuff. =) Gnocchi sounds like as good a place to start as any. I even have an antique paddle for the ridges! Actually, a pair and I think they're for butter, but I really have no idea.

    I don't have an herb garden, but can usually keep a few potted ones going for a while in my south facing bay window. I tried outdoor basil, but found that if i left the plants outside after sundown, the critters chewed holes in the leaves. Bringing the plant indoors at sundown solved the problem. So did leaving them in the window 24x7. =)

    What I have trouble with is thyme. I suspect over or under watering. It lasts for a while (same window), but then the leaves start to dry out and before long, it's toast. But it tastes good!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Mattman3969
    Mattman3969 Posts: 10,458
    That meal looks fantastic!!  

    My Sweet and Thai basil are starting to come on. Can't wait to wok up some Thai basil chicken 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • SciAggie
    SciAggie Posts: 6,481
    @Stormbringer @Botch When I get home from work later I'll post a couple of picks for where to cut back (pinch) the basil.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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