Italian Chicken Soup with "Toasted" Parmesan Gnocchi

Name: Italian Chicken Soup with "Toasted" Parmesan Gnocchi
Prep time: 30 min
Cook time: 1 h
Yield: 6
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

Italian Chicken Soup with "Toasted" Parmesan Gnocchi was pinched from <a href="http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/italian-chicken-soup-with-toasted-parmesan-gnocchi-recipe2/index.html" target="_blank">www.foodnetwork.com.</a>

INGREDIENTS

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2 medium baking potatoes (about 1 1/4 pounds)

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4 strips bacon, thinly sliced

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2 carrots, sliced into 1/2-inch rounds

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2 stalks celery, sliced into 1/2-inch pieces

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24 pearl onions, peeled

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Kosher salt and freshly ground white pepper

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1 3- to 4-pound chicken

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1 small bunch fresh thyme, tied with string

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8 cups low-sodium chicken broth

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2 tablespoons unsalted butter

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1/4 cup breadcrumbs

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3/4 cup all-purpose flour

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1/4 cup grated Parmesan cheese, plus more for garnish

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Pinch of freshly grated nutmeg

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2 large eggs

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1/4 cup roughly chopped fresh parsley

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1/4 cup roughly chopped fresh basil

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3 cups loosely packed spinach leaves

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1 lemon, cut into wedges

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