Chicken and Dumplings

Ingredients for Chicken and Dumplings

• 450g ricotta

• 60g plus 2 tablespoons plain flour plus more

• 1 large egg, beaten to blend

• 190g finely grated Parmesan

• 3/4 teaspoons freshly grated nutmeg

• 1/2 tablespoons kosher salt

• 2400ml low-salt chicken broth

• 900g skinless, boneless chicken thighs

• 60g (1/2 stick) unsalted butter

• 6 tablespoons plain 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

• Cheesecloth (optional)

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, 60g 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.

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, 20-30 minutes. Remove chicken; let cool slightly and shred into bite-size pieces. Bring broth to a boil and cook until reduced to 1800g , 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 colour, 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.