Creating an entire cooking style by combing or fusing different styles together is nothing new and neither is putting a twist on one particular type of food. A large part of the fun in cooking is taking a classic and presenting it in another way.Take chicken and dumplings for example. Traditionally, a simple stock is made by simmering a whole chicken with a few vegetables. When the chicken is tender the meat is pulled of the bone, bones roasted and saved to make an additional stock.The stock is reduced to intensify the flavors. The picked chicken is added back to the stock and is reduced slightly. To make the dumpling a basis biscuit dough is made, cut into small pieces and dropped into the simmering stock to cook; the result is a perfect, simple comfort food.To twist this dish up just a little bit, I decided to replace the biscuit dough with a pillowy, light potato dumplingsor gnocchi. Gnocchi is an Italian dumpling that is made with baked or boiled whole potatoes which are passed through a ricer. Gnocchi can even be made with ricotta cheese. Roasting the chicken and presenting it on top of the gnocchi keeps it luscious and moist.Putting these to concepts together makes perfect sense but can’t completely be called “Southern” comfort food because of the slight twist made to the dish. Therefore I call this style, Pseudo Southern. Unbeknown to me I have been twisting up southern cuisine for years. A while back I decided to put a bunch of these recipes together in my new cookbook, “It’s That Simple-Pseudo Southern,” which is due out later this fall.Enjoy this recipe and twisting up a few of your own.