•2 celery stalks, cut crosswise into ¼"-thick slices
•1 carrot, peeled, thinly sliced
•1 parsnip, peeled, cut into ¼"-thick rounds
•1 leek, halved lengthwise, cut crosswise into ¼"-thick slices
•1/4 cup chopped flat-leaf parsley
•1/4 cup chopped fresh chives
•Kosher salt, freshly ground pepper
•Shaved Parmesan
Gnocchi
Instructions
Bring the broth to a simmer in a large pot and add the chicken. Salt and pepper to taste. Simmer chicken for 20 minutes until cooked through. Remove chicken, let it cool and shred the chicken.
Bring a large pot of water to boil, to be ready to cook the gnocchi.
Melt the butter in a saute pan. Add the flour and wisk well for 5 minutes until the roux gets a little color.
Add the roux to the chicken broth, stirring well, until the broth thickens slightly and coats a spoon.
Add the carrots, celery, leeks and parsnips to the broth and cook for 5 minutes so that they still have a little crunch. Salt and pepper to taste.
Cook the gnocchi.
Add the chicken, chives and parsley to the pan.
Serve in a bowl with gnocchi and shaved parmesan on top.
Recipe by Cook Eat Run at https://cookeatrun.com/2014/10/06/chicken-dumplings/