Chicken With Spring Vegetables And Gnocchi

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Framed Cooks
Nutrition per serving    (USDA % daily values)
CAL
358
FAT
39%
CHOL
59%
SOD
22%

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Ingredients for 6 servings

10 cups chicken broth

2 pounds boneless chicken breast

1/2 stick butter

6 tablespoons flour

I large bulb of fennel, trim and sliced

4 carrots, peeled and sliced

1 leek, cut in half lengthwise and thinly sliced (white and light green part only)

12 ounces fresh potato or ricotta gnocchi

1/2 cup chopped fresh parsley, plus extra for garnish

Coarse salt and fresh ground pepper

Shaved parmesan for garnish

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