A Great Gnocchi Dish

Gnocchi are generally served drained, with a sauce of one sort or another. However, they can also work quite nicely in soups, especially if they have added to them some chicken or capon breast. To serve 8:
Prep Time: 1 hours, 00 minutes
Cook Time: 15 minutes
Ingredients:
1/2 pound (225 g) large, mealy potatoes
A small chicken breast, boiled
3/4 cup (40 g) freshly grated Parmigiano
2 egg yolks
3-4 tablespoons flour, or enough to bind the gnocchi (this will depend upon the potatoes)
Salt,, pepper, and freshly ground nutmeg
1 1/2 quarts (1.5 liters) broth
Preparation:
Peel 1/2 pound of large, mealy potatoes, steam them, and press them through a strainer. Add to the potatoes a boiled chicken breast, finely minced, 3/4 cup grated Parmigiano, 2 egg yolks, salt to taste, and a pinch of nutmeg. Mix thoroughly and work three or four tablespoons of flour into the mixture to bind it, then roll it into a snake the diameter of your little finger. Cut the snake into one- inch lengths and boil the gnocchi in broth for four to five minutes. This recipe will serve seven to eight people, so be certain to have that amount of broth on hand. If the chicken breast is large, you will need more than two yolks.