Chicken and Gnocchi

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 1 cup breadcrumbs fresh soft
• 4 tablespoons butter 
• 1 cup carrots thinly sliced
• 0.5 cup celery finely chopped
• 6 servings meat from a rotisserie chicken 
• 0.5 cup chicken broth 
• 4 cups chicken broth 
• 0.5 cup cooking wine dry white
• 2 large egg yolks lightly beaten
• 0.3 cup flour all-purpose
• 0.5 cup flour all-purpose
• 1.5 tablespoons flat-leaf parsley fresh chopped
• 1 teaspoon thyme leaves fresh chopped
• 2  garlic cloves minced
• 6 servings d gnocchi 
• 0.3 teaspoon kosher salt 
• 0.3 cup parmesan cheese freshly grated
• 4 cups meat from a rotisserie chicken shredded cooked
• 6 servings kitchen string 
• 2  thyme sprigs fresh

Equipment

• bowl
• frying pan
• whisk
• pot
• plastic wrap
• slotted spoon
• dutch oven
• kitchen twine

Directions

1. Prepare Gnocchi: Stir together first 8 ingredients in a large bowl until smooth. Very gently fold in flour just until blended.
2. Spoon dough into a zip-top plastic freezer bag. Snip 1 corner of bag to make a 1/2-inch hole. Squeeze 10 to 12 (1-inch) dough pieces into a pot of boiling salted water; cook 2 to 3 minutes or until gnocchi float. Lightly grease a jelly-roll pan with cooking spray.
3. Transfer gnocchi to prepared pan, using a slotted spoon. Cover with plastic wrap. Repeat procedure with remaining dough.
4. Prepare Chicken: Tie together thyme and, if desired, sage sprigs with kitchen string. Melt butter in a Dutch oven over medium heat.
5. Add carrots, celery, and herb bundle; cook 5 minutes or until carrots are tender.
6. Add garlic; cook 1 minute. Stir in wine, and cook 2 minutes or until reduced by half.
7. Sprinkle with flour, and cook, stirring constantly, 1 minute. Gradually whisk in broth.
8. Add Parmesan rind, if desired.
9. Bring mixture to a boil over medium-high heat. Reduce heat to medium-low, and simmer, partially covered, 20 minutes or until slightly thickened. Discard herb bundle and cheese rind. Stir in chicken and gnocchi, and cook 3 to 5 minutes or until hot.