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Chicken with Spring Vegetables and Gnocchi

Chicken with Spring Vegetables and Gnocchi Recipe

  • 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
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