Instructions: In a 5- to 6-quart pan over high heat, stir shallots and sherry until shallots are limp, about 10 minutes.

Add sour cream, broth, gnocchi, chicken, and parsley. Stir until gnocchi are hot, about 5 minutes.

Spoon into bowls and season with nutmeg and salt to taste.

This recipe yields 4 servings.

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