Chicken with Spring Vegetables and Gnocchi
- 10 cups chicken broth
- 2 pounds boneless chicken breast
- 1/2 stick butter
- 6 tablespoons flour
- I large bulb of fennel, trim and sliced
- 4 carrots, peeled and sliced
- 1 leek, cut in half lengthwise and thinly sliced (white and light green part only)
- 12 ounces fresh potato or ricotta gnocchi
- 1/2 cup chopped fresh parsley, plus extra for garnish
- Coarse salt and fresh ground pepper
- Shaved parmesan for garnish
- Produce
- Carrots (4)
- Leek (1)
- Parsley, fresh (1/2 cup)
- Meat
- Chicken breast, boneless (2 pounds)
- Canned Goods
- Chicken broth (10 cups)
- Cooking & Baking
- Flour (6 tablespoons)
- I large bulb of fennel (1)
- Salt and fresh ground pepper, Coarse (1)
- Pasta & Grains
- Potato or ricotta gnocchi, fresh (12 ounces)
- Dairy
- Butter (1/2 stick)
- Parmesan (1)
Preparation
Read recipe preparation on framedcooks.com
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Recipe Stats
Published May 27, 2012 (9 months ago).
49 people saved this recipe.
