Instructions:
- Poach Chicken: Place chicken breasts in a pot with 2 cups of stock and the bay leaf. Simmer gently until cooked through (approx. 15-20 minutes). Remove chicken; shred using two forks, reserving the poaching liquid.
- Sauté Aromatics: In a large Dutch oven, melt 2 Tbsp butter over medium heat. Add onion, carrots, and celery. Sauté until softened (about 8 minutes). Add garlic and cook for 1 minute until fragrant.
- Make the Roux: Sprinkle 1/3 cup of flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
- Deglaze & Simmer: Slowly whisk in the white wine (if using) until smooth. Gradually whisk in the reserved poaching liquid and the remaining 4 cups of chicken stock. Add thyme, salt, and pepper. Bring to a gentle simmer.
- Return Chicken: Add the shredded chicken back to the pot. Reduce heat to low and keep warm while preparing the gnocchi.
- Prepare Potatoes: Bake or boil potatoes until very tender. Peel immediately while hot. Pass the hot potato through a ricer or food mill onto a clean work surface. Let cool slightly (5 minutes).
- Form Dough: Create a well in the centre of the riced potato. Add the egg yolk, nutmeg, and a pinch of salt. Sprinkle 1 cup of flour over the mixture. Gently fold and knead just until a soft, slightly sticky dough forms. Do not overwork.
- Shape Gnocchi: Divide the dough into four pieces. Roll each piece into a long rope (about 3/4 inch thick). Cut the ropes into 3/4-inch pieces. Place shaped gnocchi on a floured baking sheet.
- Cook Gnocchi: Bring a large pot of salted water to a rolling boil. Drop the gnocchi in batches. When they float to the surface (usually 2-3 minutes), cook for 1 more minute, then scoop out with a slotted spoon and add directly to the simmering soup base.
- Enrich the Broth: Stir in the heavy cream. Allow the soup to return to a gentle simmer (do not boil aggressively once cream is added).
- Wilt Spinach: Stir in the fresh spinach until it wilts completely (about 2 minutes).
- Final Seasoning: Remove the bay leaf. Stir in the grated Parmesan cheese until melted and incorporated. Taste and adjust salt and pepper as needed. Serve immediately.