Chicken and Dumplings

Ingredients

• 1  carrots peeled thinly sliced
• 2 slices celery stalks 
• 1 large eggs beaten to blend
• 0.3 cup flat parsley chopped
• 6 tablespoons flour all-purpose
• 0.3 cup chives fresh chopped
• 8 servings pepper freshly ground
• 1 slices leek halved lengthwise
• 10 cups chicken broth 
• 0.8 teaspoon nutmeg freshly grated
• 1.3 cups parmesan finely grated
• 8 servings parmesan shaved
• 1  parsnips peeled cut into 1/4"-thick rounds
• 1 pound ricotta cheese 
• 2 pounds chicken thighs boneless skinless
• 0.3 cup butter unsalted ()

Equipment

• bowl
• baking sheet
• sauce pan
• ladle
• whisk
• pot
• sieve
• plastic wrap
• slotted spoon

Directions

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.
2. Add ricotta; cover with plastic wrap andlet drain overnight in refrigerator. If usingsupermarket ricotta, proceed with recipe;no draining required.
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.
4. Line a baking sheet with parchmentpaper; set aside.
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.
6. Bring broth to a boilin a large saucepan.
7. Add chicken; reduceheat to low, cover, and gently simmer untilchicken is tender and cooked through,20–30 minutes.
8. Remove chicken; let coolslightly and shred into bite-size pieces.Bring broth to a boil and cook until reducedto 8 cups, about 15 minutes.
9. Meanwhile, melt butter in a small heavysaucepan over low heat.
10. Whisk in flouruntil smooth and cook, whisking constantly,until roux is pale beige in color, about 15minutes (do not brown).
11. 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.
12. 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.
13. 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.