chicken and gnocchi soup

GNOCCHI 1 cup Potato Buds ¾ teaspoon plus 1â„8 teaspoon salt ¼ scant teaspoon ground nutmeg 1 cup boiling water 1 egg yolk 2â„3 cup all-purpose fl our 2 tablespoons vegetable oil ½ cup shredded carrot ¼ cup diced onion ¼ cup chopped celery 1 teaspoon minced garlic 2 tablespoons cornstarch 4 cups chicken broth 4 cups water 1½ teaspoons salt ½ teaspoon ground black pepper 1â„8 teaspoon ground nutmeg 1½ cups half-and-half 1 roasted chicken with meat removed and chopped (about 1 pound meat)

cups chopped fresh spinach 1. Make the gnocchi by mixing the Potato Buds with the salt and nutmeg. Stir in the boiling water and continue mixing until no dry fl akes remain. Stir in the egg yolk until the mashed potato mixture has an even pale yellow color throughout.

Stir in the fl our and knead for about a minute with your hands.

Use a ½ teaspoon to measure out small portions of the dough. Using fl oured hands, roll the small dough portion around between the palms of your hands, making a ball, then press each ball down onto fl oured wax paper, making a small disk. When all the gnocchi is made, you can begin to make the soup.

Heat up the oil in a large soup pot or Dutch oven over medium heat. Add the carrot, onion, celery, and garlic and sauté

for 3 minutes. Whisk the cornstarch into the chicken broth and add to the vegetables along with the water. When the mixture begins to boil, add the gnocchi. Reduce the heat and simmer for 10 minutes. Add the half-and-half and simmer for another 10 to 15 minutes, or until the soup begins to thicken.

Add the chicken and spinach and simmer for another 10 minutes, or until the soup has thickened and the spinach is tender.

• MAKES 8 CUPS.