One particularly cold night this November, I tried my hand at making chicken and dumplings.
I had clipped an intriguing recipe in the February 2012 edition of Bon Appétit magazine by Chef Mike Lata of Fig Restaurant in Charleston, SC-sometimes being a magazine junkie is a good thing. It was a rift on the classic chicken and dumplings, however these dumplings were ricotta gnocchi! yum. Let me tell you they were as delicious as they sound. And for a GF girl, dumplings containing just a little flour are MUCH easier to replicate. My never fail substitution for wheat flour is Cup 4 Cup. It’s just as the name says cup 4 cup in substitution and when making dinner for gluten guests no one will ever be the wiser. In this recipe as such a small amount of flour is called for it really is a simple swap. I recommend you try it for yourselves but just remember good food takes time and as I learned this recipe is not a weeknight adventure!