Traditional Roman Gnochetti En Brodo

• 2 carrots cut into large chunks
• 3 1/2 pounds chicken cut into 8 pieces OR 1-2 pounds of leftover bones
• 1 rib of celery cut into large chunks
• 1 onion medium, unpeeled, quartered
• 1/2 teaspoon kosher salt plus more to taste
• 1 bay leaf
• 3 garlic cloves optional, smashed
• 1/2 cup semolina flour
• 2 tablespoons unsalted butter softened, or vegan substitute
• 1 large egg
• 4 tablespoons grated Parmesan cheese plus more for serving
• 1 pinch kosher salt
• grated nutmeg Freshly, to taste
• chopped parsley or chervil, for garnish

1. Bring first seven ingredients and 9 cups of water to a boil in a large pot. Reduce heat to low; simmer, skimming fat occasionally, 1 hour 15 minutes. Let cool for at least 1 hour. (Okay to use store bought chicken or bone broth.)
2. Strain broth through a fine mesh strainer. Cool and skim fat from the broth. You should have 7-8 cups. Return to a clean pot over high heat and reduce by half. Season to taste with salt. Keep hot.
3. Meanwhile, combine flour, butter, and egg in a small bowl; mix thoroughly. Add 4 tablespoons parmesan, salt, and nutmeg. Mix well to form a soft dough. Let rest for 15 minutes.
4. Bring a small pot of salted water to a boil. Using damp hands, pinch off teaspoon-sized pieces of dough and drop into the water. Keeping water at a strong simmer, cook dumplings until nearly white in the center and cooked through, approx. 15 minutes.
5. Using a slotted spoon, remove dumplings from water. Place 4 or 5 in each of 4 heated bowls. Ladle broth over top, top with herbs, and serve with parmesan on the side.

carrots, chicken, celery, onion, kosher salt, bay leaf, garlic, flour, butter, egg, parmesan cheese, kosher salt, nutmeg freshly, parsley

Taken from www.yummly.com/recipe/Traditional-Roman-Gnochetti-en-Brodo-1470336 (may not work)