Name: Chicken and Dumplings
Yield: Makes 6 to 8 servings
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; Cheesecloth (optional)

Chicken and DumplingsDitte Isager

These ricotta gnocchi may be the tenderest dumplings you'll ever eat.

Recipe notes

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Recipe notes

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