Greek Lemon Soup with Gnocchi

Roughly chop carrots, onion, and celery.

In a large pot, combine a whole chicken, chopped vegetables, sliced lemons, peppercorns, bay leaves, thyme, and salt. Cover with water.

Bring the pot to a simmer and let it cook for about 5 hours, skimming off any residue from the top. While the stock is simmering, begin making the gnocchi.

For the gnocchi, pierce the potatoes with a fork and bake them on a baking sheet for about 1 hour until soft.

Once baked, scoop out the potato flesh and pass it through a potato ricer for a fine texture.

Make a well in the center of the riced potatoes, add an egg and salt, and mix until just combined.

Gradually add flour and use a bench scraper to gently combine everything into a soft dough. Knead for about 30 seconds.

Divide the dough and roll it into long ropes. Cut the ropes into small, bite-sized gnocchi.

Place the gnocchi on a floured baking sheet and freeze for about an hour.

After the stock has simmered for 5 hours, strain it through a fine-mesh sieve into a clean pot.

Shred the meat from the cooked chicken.

Return the shredded chicken to the broth, bring to a light simmer, and adjust the seasoning.

Once the soup is at a rolling boil, add the frozen gnocchi and cook until they float to the surface.

In a separate bowl, whisk together lemon juice and egg yolks.

Temper the egg mixture by slowly whisking in a ladle of hot broth from the soup.

Turn off the heat. Slowly pour the tempered egg mixture into the soup, stirring constantly to create a creamy texture without curdling the eggs.

Stir in fresh parsley and serve immediately. Garnish with more parsley and grated cheese if desired.