Ingredients

1 pound ricotta
1/2 cup plus 2 tablespoons all-purpose flour plus more
1 large egg, beaten to blend
1 1/4 cups finely grated Parmesan
3/4 teaspoon freshly grated nutmeg
1/2 tablespoon kosher salt

Chicken and gravy:
10 cups low-salt chicken broth
2-3 pounds skinless, boneless chicken thighs
1/4 cup (1/2 stick) unsalted butter
6 tablespoons all-purpose flour
2 celery stalks, cut crosswise into 1/4"-thick slices
1 carrot, peeled, thinly sliced
1 parsnip, peeled, cut into 1/4"-thick rounds
1 leek, halved lengthwise, cut crosswise into 1/4"-thick slices
1/4 cup chopped flat-leaf parsley
1/4 cup chopped fresh chives
Kosher salt, freshly ground pepper
Shaved Parmesan

Instructions

For gnocchi: 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.
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 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 remainingportions of dough. Cover gnocchi with akitchen towel and chill until ready to cook. Can be made 2 months ahead.Freeze on sheets, then store, frozen, in anairtight container.

For chicken and gravy: Bring broth to a boil in a large saucepan. Add chicken; reduce heat to low, cover, and gently simmer until chicken is tender, 20–30 minutes. Remove chickenn and cut into bite-size pieces. Bring broth to a boil and reduced to approximately 8 cups, about 15 minutes. Melt butter in a small saucepan over low heat. Whisk in flour until smooth and cook, whisking constantly, until roux is pale beige in color, about 15minutes. Scrape roux into simmering broth; whisk until thickened. Reduce heat to low and add vegetables. Cook until tender, about 5 minutes. Add chicken parlsey and chives. Season with salt and pepper. Can be made 2 days ahead. Chill, uncovered. Cover and keep chilled.

Cook gnocchi in a large pot of boiling,salted water, stirring occasionally, until gnocchi float to the surface, about 2minutes (longer if frozen). Using a slotted spoon, transfer gnocchi to bowl(s). Ladle chicken/vegetablesover. Season with pepper and top with Parmesan.

Main Dish - Chicken