Spring Risotto with Shrimp, Asparagus and Artichoke Hearts
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Italian Chicken Soup with Toasted Parmesan Gnocchi
Ingredients
- 2 medium baking potatoes (about 1 1/4 pounds)
- 4 strips bacon, thinly sliced
- 2 carrots, sliced into 1/2-inch rounds
- 2 stalks celery, sliced into 1/2-inch pieces
- 24 pearl onions, peeled
- Kosher salt and freshly ground white pepper
- 1 3- to 4-pound chicken
- 1 small bunch fresh thyme, tied with string
- 8 cups low-sodium chicken broth
- 2 tablespoons unsalted butter
- 1/4 cup breadcrumbs
- 3/4 cup all-purpose flour
- 1/4 cup grated Parmesan cheese, plus more for garnish
- Pinch of freshly grated nutmeg
- 2 large eggs
- 1/4 cup roughly chopped fresh parsley
- 1/4 cup roughly chopped fresh basil
- 3 cups loosely packed spinach leaves
- 1 lemon, cut into wedges
Instructions
Italian Chicken Soup with "Toasted" Parmesan Gnocchi serves 6 original recipe by Food Network.
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