Chicken and Dumplings
Recipe GLPR3aa33330131a28
Tender ricotta gnocchi dumplings served in a silky, herb-infused broth with shredded chicken and aromatic vegetables. This Italian-inspired comfort dish features homemade dough gnocchi made from ricotta, Parmesan, and egg, paired with a rich chicken and vegetable stew thickened with a golden roux.
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Ingredients
1 pound ricotta cheese
1/2 cup plus 2 tablespoons all-purpose flour, plus more for dusting
1 large egg, beaten
1 1/4 cups finely grated Parmesan cheese
3/4 teaspoon freshly grated nutmeg
1/2 tablespoon kosher salt, plus more to taste
10 cups low-salt chicken broth
2 pounds skinless, boneless chicken thighs
1/4 cup unsalted butter
6 tablespoons all-purpose flour
2 celery stalks, sliced crosswise into 1/4-inch-thick pieces
1 carrot, peeled and thinly sliced
1 parsnip, peeled and cut into 1/4-inch-thick rounds
1 leek, halved lengthwise and cut crosswise into 1/4-inch-thick slices
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh chives
Freshly ground black pepper to taste
Shaved Parmesan cheese for garnish
Directions
If using fresh ricotta with excess liquid, drain it by lining a fine-mesh strainer with cheesecloth, adding the ricotta, covering with plastic wrap, and refrigerating overnight. Supermarket ricotta is typically dry enough to use directly.
In a large bowl, gently combine the drained ricotta, 1/2 cup plus 2 tablespoons flour, beaten egg, grated Parmesan, nutmeg, and salt. Mix just until blended without overworking the dough. Form the mixture into a ball (it will be sticky), wrap in plastic wrap, and refrigerate for at least 1 hour or up to 1 day.
Line a baking sheet with parchment paper. On a lightly floured work surface, divide the dough into 4 equal portions and cover with a kitchen towel. Working with one portion at a time, roll it with your hands into a rope approximately 1/2 inch in diameter and cut crosswise into 1/2-inch pieces. Lightly dust each gnocchi piece with flour and arrange on the prepared baking sheet. Repeat with the remaining dough portions. Cover the gnocchi with a clean kitchen towel and chill until ready to cook. The gnocchi can be frozen on the baking sheet and stored in an airtight container for up to 2 months.
Bring the chicken broth to a boil in a large saucepan. Add the chicken thighs, reduce the heat to low, cover, and simmer gently until the chicken is tender and cooked through to an internal temperature of 165°F, approximately 20 to 30 minutes. Transfer the cooked chicken to a cutting board, let cool slightly, then shred into bite-sized pieces. Return the broth to a boil and cook uncovered until reduced to 8 cups, about 15 minutes.
While the broth is reducing, melt the butter in a small heavy saucepan over low heat. Whisk in the 6 tablespoons of flour until the mixture is smooth. Cook, whisking constantly, until the roux turns a pale beige color, about 15 minutes, being careful not to brown it.
Pour the prepared roux into the simmering broth and whisk until the broth thickens and lightly coats the back of a spoon. Reduce the heat to low and add the celery, carrot, parsnip, and leek. Simmer until the vegetables are tender, about 5 minutes. Stir in the shredded chicken, parsley, and chives. Season to taste with salt and freshly ground pepper. This broth mixture can be made ahead and refrigerated for up to 2 days; rewarm before serving.
Bring a large pot of salted water to a boil. Working in batches if necessary, add the gnocchi and stir occasionally. Cook until the gnocchi float to the surface, about 2 minutes (slightly longer if cooking from frozen). Using a slotted spoon, transfer the cooked gnocchi to serving bowls, dividing equally among the 8 bowls. Ladle the hot chicken broth, shredded chicken, and vegetables over the gnocchi. Season each serving with freshly ground black pepper and garnish with shaved Parmesan cheese.
