Chicken and Cheesy Dumplings

Well, it’s about time, isn’t it?  Yes, I’ve finally put up a new recipe after such a long absence.  This recipe isn’t exactly in season, but when I discovered it, I knew it would be my next video.  The interesting thing about it is, of course, the dumplings.  The ricotta and parmesan cheeses add such a nice dimension to this dish.  Give this dish one shot and I guarantee you’ll be hooked!

Gnocchi:

• 1 pound ricotta
• 1/2 cup plus 2 tablespoons all-purpose flour plus more
• 1 large egg, beaten
• 1 1/4 cups finely grated Parmesan
• 3/4 teaspoon freshly grated nutmeg or (1 rounded teaspoon ground)
• 1/2 tablespoon kosher salt

Chicken and gravy:

• 10 cups low-salt chicken broth
• 2 pounds chicken thighs, skin and bone on
• 3 tablespoons unsalted butter
• 6 tablespoons all-purpose flour
• 2 celery stalks, cut crosswise into 1/4"-thick slices
• 1 large (or 2 small) carrot, peeled, thinly sliced
• 1 large (or 2 small) parsnip, peeled, cut into 1/4"-thick rounds
• 1 leek, halved lengthwise, cut crosswise into 1/4"-thick slices, rinsed
• 6 ounces white wine (use your favorite)
• 2 tablespoons heavy cream (or 1/4 cup half and half)
• 1/4 cup chopped flat-leaf parsley
• 1/4 cup chopped fresh chives
• Kosher salt, freshly ground pepper