Chicken & Gnocchi Soup

1 cup Potato Buds

¼ tsp. plus 1/8 tsp. salt

¼ tsp. scant ground nutmeg

1 cup boiling water

1 egg yolk

2/3 cup all-purpose flour

Make the gnocchi by mixing the potato buds with the salt and nutmeg.  Stir in the boiling water and continue mixing until no dry flakes remain.  Stir in the egg yolk until the mashed potato mixture has an even pale-yellow color throughout.  Stir in flour and knead for about a minute with your hands. Use a ½ tsp. to measure out smack portions of the dough.  Using floured hands, roll the small dough portion around between the palms of your hands, making a ball, then press each ball down onto floured wax paper, making a small disk.  When all the gnocchi are made, you can begin to make the soup.

2 Tbsp Vegetable oil

½ cup shredded carrot

¼ cup diced onion

¼ cup diced celery

1 tsp. minced garlic

4 cups chicken broth

4 cups water

1 ½ tsp. salt (I omitted this because the chicken broth has enough salt in it)

½ tsp. ground black pepper (I used white pepper)

1/8 tsp. ground nutmeg

1 ½ cups half & half (I used milk)

1 roasted chicken with meat removed and chopped (about 1 pound of meat)

Heat the oil in a large pot or Dutch oven over medium heat.  Add the carrot, onion, celery and garlic and sauté for 3 minutes.  Add the broth and water to the vegetables. When the mixture begins to boil add the gnocchi.  Reduce the heat and simmer for 10 minutes. Add the milk and simmer for another 10 to 15 minutes or until the soup begins to thicken.  Add the chicken and simmer for another 10 minutes.

Makes 8 cups.

Note:  If you want you can freeze the soup, just wait to add the gnocchi until the day you are ready to have the soup.