These ricotta gnocchi may be the tenderest dumplings you'll ever eat.
Ingredients
Makes 6 to 8 servings
Gnocchi:
Chicken and gravy:
Special Equipment
For gnocchi:
Step 1
If using fresh ricotta that has excess liquid, you may need to drain it overnight. Line a fine-mesh strainer with cheesecloth and set it over a medium bowl. Add ricotta; cover with plastic wrap and let drain overnight in refrigerator. If using supermarket ricotta, proceed with recipe; no draining required.
Step 2
Gently mix ricotta, 1/2 cup plus 2 tablespoons flour, egg, Parmesan, nutmeg, and salt in a large 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 hour and up to 1 day.
Step 3
Line a baking sheet with parchment paper; set aside. Place dough on a lightly floured work surface. Divide dough into 4 equal portions and cover with a clean kitchen towel. Using your hands, roll 1 portion into a 1/2"-diameter rope; cut crosswise into 1/2"-thick pieces. Lightly dust gnocchi with flour and transfer to prepared baking sheet. Repeat with remaining portions of dough. Cover gnocchi with a kitchen towel and chill until ready to cook. DO AHEAD:Can be made 2 months ahead. Freeze on sheets, then store, frozen, in an airtight container.
For chicken and gravy:
Step 4
Bring broth to a boil in a large saucepan. Add chicken; reduce heat to low, cover, and gently simmer until chicken is tender and cooked through, 20-30 minutes. Remove chicken; let cool slightly and shred into bite-size pieces. Bring broth to a boil and cook until reduced to 8 cups, about 15 minutes.
Step 5
Meanwhile, melt butter in a small heavy saucepan over low heat. Whisk in flour until smooth and cook, whisking constantly, until roux is pale beige in color, about 15 minutes (do not brown).
Step 6
Scrape roux into simmering broth; whisk until thickened and broth coats the back of a spoon. Reduce heat to low and add vegetables. Cook until tender, about 5 minutes. Add shredded chicken and herbs. Season with salt and pepper. DO AHEAD:Can be made 2 days ahead. Chill, uncovered, until cold; cover and keep chilled. Rewarm before serving.
Step 7
Cook gnocchi in a large pot of boiling salted water, stirring occasionally, until gnocchi float to the surface, about 2 minutes (slightly longer if frozen). Using a slotted spoon, transfer gnocchi to bowls, dividing equally. Ladle chicken and vegetables with gravy over. Season with pepper and top with Parmesan.
Leave a Review
Reviews (78)
Back to TopMy husband came home with freshly made gnocchi the other day, and we chose this recipe because we actually had all the ingredients in the house. Forgive me for only reviewing the chicken/"gravy" portion of the recipe. Before cooking, I read all the reviews (thank you!) and changed a few things. I used less liquid and doubled the butter and flour for the roux. The liquid thickened up nicely, and ended up somewhere between a soup and chicken pot pie filling. I added a few more fresh herbs (thyme and oregano) and kept it at a low simmer to thicken it up a bit more before serving. We were really happy with the dish, and next time I'll make the gnocchi from scratch!
lizzylu
West Haven, CT
5/6/2021
Part of my rating is due to the potential of the recipe. I agree with many that the dumplings are fantastic. Once I got to the step where I was supposed to add the chicken and herbs, I tasted it first. The veggies needed several more minutes to cook and everything was quite bland and thin. I wished I had made more roux and also wished I had sautéed the veggies before adding them. I imagine their method is quicker and dirties less dishes, but I think it would have brought out more flavor. Even though I used a nice quality chicken broth, the dish needed more seasoning at this stage than just salt and pepper. I spent a little while searching my kitchen for things to add and tasting it, then adding more. In the end, it was delicious (one of my additions was dry sherry, which paired well with the parm and nutmeg). I will make this again, but will make several changes.
Anonymous
10/25/2020
I call this "Elevated" chicken and dumplings. This was delicious! I rarely make the same thing twice, but this was so good I am making it again for guests tonight. The gnocchi dough is wet and sticky, but I just used extra flour when rolling it out. The vegetables do need to cook longer than 5 minutes to become tender. I cooked the chicken for only 20 and it was cooked through. I figured even if it wasn't, it would cook more when I added it back. I didn't have chives the first time. Did not miss them. The broth was plenty silky. It is not meant to be thick. The seasoning is perfect and I did not feel like it needed anything else, though I can see thyme being a good addition.
Anonymous
Seattle, WA
2/6/2020
Outstanding!!! Made it with chicken breast because that's all I had, and it still was incredibly flavorful. I did also add some parmesan rind to the broth as it was cooking, so I'm sure that helped.
kunjan
Portland, OR
11/10/2019
As written I thought the gnocchi was too wet. You may need to drain it prior even with store-bought gnocchi. I cooked it in the broth to save a step and it worked just fine. I added a bay leaf, thyme and wine to the broth-it seemed to plain to me without.
cara_w
Seattle
1/30/2019
My below review: I meant "simmering on low" for 5 minutes (per the instructions).
cookie0417
Town and Country, MO
1/17/2019
汤太薄。没有办法是蔬菜tender by simmering on low for 10 minutes. The roux was way too thick to whisk. Too much nutmeg in gnocchi. The only seasonings were salt, pepper, parsley and chives - pretty plain! I cook a lot and, to me, this was just an average dish, at best (not to mention pretty time consuming) - very edible, but nothing to rave about. There is a much better/easier recipe for Chicken and Dumplings on "Cooking Light". Sorry - I know I'm in the minority here.
cookie0417
Town and Country, MO
1/17/2019
Very easy and amazing result. The only thing I changed was using more flour for the dumplings. I felt they were too sticky. Next time I make this I might add mushrooms.
Francus
Charlotte, NC
1/14/2019
Absolutely delish! I'll definitely make this again - especially the ricotta gnocchi part.
winegoddesstx
Houston, TX
11/12/2018
Delicious! Fine to use half a chopped onion if you don't have leeks. I disagree with the folks saying there isn't enough roux - you're not supposed to end up with thickened gravy - it just makes the broth a little richer and more luscious.
aowhite
New York, NY
3/1/2018
The flavor was delicious but the thickening part of the recipe was wrong. I measured meticulously and could not get it thickened. It was more of a soup. If I make it again, I will use much more flour and less liquid.
Penniebar4
Tarrytown, N.Y.
2/13/2018
This recipe is a keeper! Itʻs delicious and I really like the do-ahead-ability of it. Itʻs also adaptable to different veggie combinations.
junamaria
Sonoma, CA
11/7/2017
All I can say is WOW! This is one of my all time favorite Epicurious recipes. The flavors from this recipe just jump out of the bowl. Leek, carrot, celery, parsnip, celery, nutmeg in a smooth chicken gravy. Mmmmmmmmmmmmm. I've made this recipe 5 or 6 times and, as noted in other reviews, the quantity of flour is insufficient to fully thicken the broth. I usually double the amount of butter and flour called for in the recipe and add the roux by tablespoons until the broth is properly thickened. I adore nutmeg in savory dishes and go heavy on it with a little added freshly ground pepper. This dish has multiple steps that can be spread over time, and it's WELL WORTH the effort. Fresh parsley and chives and a sprinkling of good parmegiano put this recipe over the top.
docopp
Pelham, MA
11/6/2017
Please use weights in ounces or grams. Everyone's doing it, 'cause it works!!!
sampersico
Saragtoga Springs, NY
3/4/2017
Please use weights in ounces or grams. Everyone's doing it, 'cause it works!!!
Anonymous
Saratoga Springs, NY
3/4/2017
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