Ciao Down ! Gnocchi & Chicken

Prep / Total time :           Makes 4 to 6 servings

Get the best of both worlds with these Southern takes on classic Italian food. They say polenta. We say grits. They say pancetta. We say bacon.

GNOCCHI :
1            cup soft, fresh breadcrumbs
1/2         cup chicken broth
1/4         cup freshly grated Parmesan cheese
2            large egg yolks, lightly beaten 
1-1/2     tablespoons chopped fresh flat-leaf parsley
1            teaspoon chopped fresh thyme
1/4         teaspoon kosher salt
1/8         teaspoon freshly ground black pepper
1/2         cup all-purpose flour
           **Vegetable cooking spray**

CHICKEN :
2           fresh thyme sprigs
1           fresh sage sprig (optional)
         **Kitchen string **
4           tablespoons butter
2           carrots, thinly sliced (about 1 cup)
1           celery rib, finely chopped (about 1/2 cup) 2           garlic cloves, minced
1/2        cup dry white wine
1/4        cup all-purpose flour
4           cups chicken broth
1           Parmesan cheese rind (optional)
4           cups shredded cooked chicken

 Prepare Gnocchi:
1.      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. Transfer gnocchi to prepared pan, using a slotted spoon. Cover with plastic wrap. Repeat procedure with remaining dough.
3.      Prepare Chicken: Tie together thyme and, if desired, sage sprigs with kitchen string. Melt butter in a Dutch oven over medium heat. Add carrots, celery, and herb bundle; cook 5 minutes or until carrots are tender. Add garlic; cook 1 minute. Stir in wine, and cook 2 minutes or until reduced by half. Sprinkle with flour, and cook, stirring constantly, 1 minute. Gradually whisk in broth. Add Parmesan rind, if desired.
4.        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.