Every week one of the chefs from Harmons Grocery Stores will be answering your toughest culinary questions. No question is too big or too small if your question is selected we'll invite you to take part in an upcoming askachef@harmonsgrocery.com.

This week we're tackling a question from Victoria:

"One of my favorite dishes when I eat out is Gnocchi, but whenever I try to make it at home it turns out doughy and terrible. I just can't seem to get the texture right. What is the right way to make gnocchi?"

What culinary questions do you have? Let us know! Email our Harmons chefs at askachef@harmonsgrocery.com

First, for those who aren't familiar with gnocchi, it's a delicious Italian dish featuring little dumplings made out of dough that is part pasta, part potato. Gnocchi is very versatile, and is a favorite at many Italian restaurants (and in many Italian households!).

Making the perfect gnocchi can be daunting, especially when you are trying to get the texture just right. My go-to recipe is adapted from one of my favorite Italian cookbook authors, Marcella Hazan. Follow the steps and you will be making gnocchi like a pro in no time!

Gnocchi (Makes 48 to 60 gnocchi)

Ingredients

• 1 pound low starch potatoes like Yukon gold potatoes
• ¾ cup all-purpose flour, plus or minus depending on dough feel

Directions1. Place potatoes in a stockpot and cover with cold water. Bring potatoes to a boil and continue to boil until fork tender.
2. Once cooked and still warm to touch, peel potatoes. Process potatoes through a ricer or a food mill. Doing these steps while potatoes are still warm will make the process much easier.
3. Place the flour onto the counter top and slowly begin to incorporate the flour and knead into the dough until a smooth mass forms that is still slightly tacky to the touch. Do not add too much flour because gnocchi will become dense. Depending on the humidity in the air, you may not need to use all the flour or you may need to use a touch more, so don't be afraid to use your sense of touch and base your decision on this.
4. Working in batches, keep the dough covered that you are not working with. Cut a piece of dough off and roll into a ½ inch log. Slice into ½ inch to ¾ inch pieces and then using a fork, roll pieces on fork to form gnocchi. Ensure that you keep the fork and your fingers well-floured so that the gnocchi will not stick.
5. Place gnocchi on a baking sheet covered with parchment paper and dusted with flour.
6. Drop in salted, boiling water and remove as soon as the gnocchi float to the top, approximately 20 to 30 seconds.

*You may also freeze your gnocchi, laid out flat on a cookie sheet and then toss in a freezer safe storage bag or container. When you need gnocchi, pull straight from freezer. Allow to sit at room temperature for 15 minutes and cook as directed above.

Gnocchi is delicious served with your favorite pasta sauce or just simple garlic, butter and herbs. Another of my favorite ways to serve gnocchi is in a soup. Fall is the perfect time of year for this, and sometimes I like to mix things up by using gnocchi instead of traditional noodles.

Chicken Gnocchi Soup (Serves 4 to 6)

Ingredients

• 4 bone-in chicken thighs or three leg quarters (approximately ¾ to 1 pound)
• 2 tablespoons canola oil or extra virgin olive oil
• 1 cup yellow onion, medium dice
• ½ cup celery, medium dice
• ½ cup carrots, medium dice
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 2 tablespoons fresh thyme
• 2 tablespoons fresh oregano
• 1 teaspoon dried basil
• 6 cups cold water
• 1/3 cup heavy cream
• Salt and pepper, to taste
• For Garnish: 1 cup grated Parmigiano-Reggiano and ½ cup fresh basil chopped

Directions1. Heat stockpot over medium high heat. Generously salt and pepper chicken on both sides. Using one tablespoon of the oil, rub on both sides of the chicken.
2. Once pot is hot, place chicken skin side down into pot and sear chicken until well browned and releases easily from pan. Turn and do the same to the other side.
3. Remove chicken from pot and lower heat to medium heat.
4. Add remaining tablespoon of oil. Once oil is hot place onions, carrots, celery and garlic into pan. Sauté until slightly softened, about 2 to 3 minutes.
5. Add flour to veggies and stir to coat well. Cook for about a minute to cook off the flour flavor.
6. Next add the thyme, oregano, dried basil and water. Add the chicken back to the pot. Bring to a boil and immediately reduce to a simmer. Cook until the chicken's internal temperature reads 165 (approximately 20 to 25 minutes).
7. Remove chicken from pot and allow to cool enough to handle. Shred chicken from bones and reserve. Taste soup for seasoning. Adjust with salt and pepper if necessary.
8. Bring soup to a boil, drop prepared gnocchi into soup and as soon as the gnocchi float to the top the soup is ready. Taste once again for salt and pepper and adjust seasoning. Add shredded chicken to soup.
9. Ladle into bowls and garnish with grated Parmigiano-Reggiano and fresh chopped basil.

I hope this recipe for gnocchi becomes a favorite in your house! If you have any questions please ask about this or other recipes. Please email us at askachef@harmonsgrocery.com. If you are looking for even more culinary inspiration and yummy fall recipe ideas check out our other Ask a Chef articles. There you'll find delicious recipes for main dishes, desserts and more!

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