Chicken and Dumplings Recipe

Ingredients

Chicken and gravy :

	PREP TIME 10m	COOK TIME 1h	TOTAL TIME 1h10m
YIELD 6 to 8 servings

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.
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 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.