Chicken and Dumplings Recipe

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Ingredients

Count

Nutrition

1076

Calories

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Ingredients:

Serving

1 lb ricotta
1/2 cup plus 2 tbsp all-purpose flour plus more
1 large egg, beaten to blend
1 1/4 cups finely grated parmesan
3/4 tsp freshly grated nutmeg
1/2 tbsp kosher salt
10 cups low-salt chicken broth
2 lb skinless, boneless chicken thighs
1/4 cup (1/2 stick) unsalted butter
6 tbsp all-purpose flour
2 celery stalks , cut crosswise into 1/4 -thick slices
1 carrot, peeled, thinly sliced
1 parsnip, peeled, cut into 1/4 -thick rounds
1 leek , halved lengthwise, cut crosswise into 1/4 -thick slices
1/4 cup chopped flat-leaf parsley
1/4 cup chopped fresh chives
kosher salt , freshly ground pepper
shaved parmesan

Directions:

For gnocchi: If using fresh ricotta that has excess liquid, you may need to drain it overnight. Line a fine-mesh strainer with cheesecloth and set it over a medium bowl. Add ricotta; cover with plastic wrap and let drain overnight in refrigerator. If using supermarket ricotta, proceed with recipe; no draining required.
Gently mix ricotta, 1/2 cup plus 2 tablespoons flour, egg, Parmesan, nutmeg, and salt in a large bowl just to blend (do not overwork). Form dough into a ball (it will be sticky); wrap in plastic and chill for at least 1 hour and up to 1 day.
Line a baking sheet with parchment paper; set aside. Place dough on a lightly floured work surface. Divide dough into 4 equal portions and cover with a clean kitchen towel. Using your hands, roll 1 portion into a 1/2 -diameter rope; cut crosswise into 1/2 -thick pieces. Lightly dust gnocchi with flour and transfer to prepared baking sheet. Repeat with remaining portions of dough. Cover gnocchi with a kitchen towel and chill until ready to cook. DO AHEAD: Can be made 2 months ahead. Freeze on sheets, then store, frozen, in an airtight container.
For chicken and gravy: Bring broth to a boil in a large saucepan. Add chicken; reduce heat to low, cover, and gently simmer until chicken is tender and cooked through, 2030 minutes. Remove chicken; let cool slightly and shred into bite-size pieces. Bring broth to a boil and cook until reduced to 8 cups, about 15 minutes.
Meanwhile, melt butter in a small heavy saucepan over low heat. Whisk in flour until smooth and cook, whisking constantly, until roux is pale beige in color, about 15 minutes (do not brown).
Scrape roux into simmering broth; whisk until thickened and broth coats the back of a spoon. Reduce heat to low and add vegetables. Cook until tender, about 5 minutes. Add shredded chicken and herbs. Season with salt and pepper. DO AHEAD: Can be made 2 days ahead. Chill, uncovered, until cold; cover and keep chilled. Rewarm before serving.
Cook gnocchi in a large pot of boiling salted water, stirring occasionally, until gnocchi float to the surface, about 2 minutes (slightly longer if frozen). Using a slotted spoon, transfer gnocchi to bowls, dividing equally. Ladle chicken and vegetables with gravy over. Season with pepper and top with Parmesan.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1075.67 Kcal (4504 kJ)
Calories from fat	830.53 Kcal
		% Daily Value*
Total Fat	92.28g	142%
Cholesterol	261.55mg	87%
Sodium	1599.57mg	67%
Potassium	452.66mg	10%
Total Carbs	22.65g	8%
Sugars	1.88g	8%
Dietary Fiber	1.77g	7%
Protein	38.38g	77%
Vitamin C	7.5mg	13%
Vitamin A	0.1mg	5%
Iron	1.1mg	6%
Calcium	431.5mg	43%

Amount Per 100 g
Calories	148.48 Kcal (622 kJ)
Calories from fat	114.64 Kcal
		% Daily Value*
Total Fat	12.74g	142%
Cholesterol	36.1mg	87%
Sodium	220.8mg	67%
Potassium	62.48mg	10%
Total Carbs	3.13g	8%
Sugars	0.26g	8%
Dietary Fiber	0.24g	7%
Protein	5.3g	77%
Vitamin C	1mg	13%
Iron	0.1mg	6%
Calcium	59.6mg	43%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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