- 6
Ingredients
- 1 pound ricotta
- 1/2 cup plus 2 tablespoons all-purpose flour plus more
- 1 large egg, beaten to blend
- 1 1/4 cups finely grated Parmesan
- 3/4 teaspoon freshly grated nutmeg
- 1/2 tablespoon kosher salt
- 10 cups low-salt chicken broth
- 2 pounds skinless, boneless chicken thighs
- 1/4 cup (1/2 stick) unsalted butter
- 6 tablespoons 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
- Special equipment: Cheesecloth (optional)
Preparation
Step 1
Preparation
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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