Chicken and Dumplings might be just the main course you are searching for. One portion of this dish contains roughly 52g of protein, 32g of fat, and a total of 559 calories. This recipe serves 8. Head to the store and pick up low-salt chicken broth, butter, flat-leaf parsley, and a few other things to make it today. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert.
Instructions
1
If using fresh ricotta that hasexcess liquid, you may need to drain itovernight. Line a fine-mesh strainer withcheesecloth and set it over a medium bowl.
Ingredients you will need
Ricotta Cheese
Equipment you will use
Sieve
Bowl
2
Add ricotta; cover with plastic wrap andlet drain overnight in refrigerator. If usingsupermarket ricotta, proceed with recipe;no draining required.
Ingredients you will need
Ricotta Cheese
Wrap
Equipment you will use
Plastic Wrap
3
Gently mix ricotta, 1/2 cup plus 2 tablespoonsflour, egg, Parmesan, nutmeg, and salt in alarge 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 hourand up to 1 day.
Ingredients you will need
Parmesan
Ricotta Cheese
Nutmeg
Dough
Salt
Wrap
Egg
Equipment you will use
Bowl
4
Line a baking sheet with parchmentpaper; set aside.
Equipment you will use
Baking Sheet
5
Place dough on a lightlyfloured work surface. Divide dough into4 equal portions and cover with a cleankitchen towel. Using your hands, roll1 portion into a 1/2"-diameter rope; cutcrosswise into 1/2"-thick pieces. Lightlydust gnocchi with flour and transfer to preparedbaking sheet. Repeat with remainingportions of dough. Cover gnocchi with akitchen towel and chill until ready to cook.DO AHEAD: Can be made 2 months ahead.Freeze on sheets, then store, frozen, in anairtight container.
Ingredients you will need
Gnocchi
Dough
All Purpose Flour
1
Bring broth to a boilin a large saucepan.
Ingredients you will need
Broth
Equipment you will use
Sauce Pan
2
Add chicken; reduceheat to low, cover, and gently simmer untilchicken is tender and cooked through,20–30 minutes.
Ingredients you will need
Whole Chicken
3
Remove chicken; let coolslightly and shred into bite-size pieces.Bring broth to a boil and cook until reducedto 8 cups, about 15 minutes.
Ingredients you will need
Whole Chicken
Broth
4
Meanwhile, melt butter in a small heavysaucepan over low heat.
Ingredients you will need
Butter
5
Whisk in flouruntil smooth and cook, whisking constantly,until roux is pale beige in color, about 15minutes (do not brown).
Equipment you will use
Whisk
6
Scrape roux into simmering broth;whisk until thickened and broth coats theback of a spoon. Reduce heat to low andadd vegetables. Cook until tender, about5 minutes.
Ingredients you will need
Vegetable
Broth
Equipment you will use
Whisk
7
Add shredded chicken and herbs.Season with salt and pepper. DO AHEAD: Canbe made 2 days ahead. Chill, uncovered,until cold; cover and keep chilled. Rewarmbefore serving.
Ingredients you will need
Shredded Chicken
Salt And Pepper
Herbs
8
Cook gnocchi in a large pot of boilingsalted water, stirring occasionally, untilgnocchi float to the surface, about 2minutes (slightly longer if frozen). Usinga slotted spoon, transfer gnocchi tobowls, dividing equally. Ladle chickenand vegetables with gravy over. Seasonwith pepper and top with Parmesan.