Sunset JANUARY 1999
1. In a 5- to 6-quart pan over high heat, stir shallots and sherry until shallots are limp, about 10 minutes.
2. Add sour cream, broth, gnocchi, chicken, and parsley. Stir until gnocchi are hot, about 5 minutes.
3. Spoon into bowls and season with nutmeg and salt to taste.
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