Italian Chicken and Dumplings (Gnocchi)

INGREDIENTS:

5T. Extra virgin olive oil
2 lbs. Chicken breast, boneless, skinless, cubed
4T. Butter
3 med. Portobello Mushrooms, sliced
1c. Shredded carrots
4 ribs celery, sliced thin and on a bias
2 fresh bay leaves
3T. all purpose flour
3c. chicken stock
1c basil leaves
1 clove garlic
handful flat leaf parsley
handful of toasted pine nuts
1 c. grated Parmigiano-Reggiano
1 lemon zested
1 16 oz pk. pack Gnocchi
kosher salt and fresh ground pepper

DIRECTIONS:
Heat a large pan to med-high, add 1 T. Olive Oil.  Add chicken, season with salt and pepper.  Lightly brown chicken and pour into a dish for later use.
add 2 T. olive oil, 2T. butter and add mushrooms, carrots, celery and bay leaf. Soften 5 minutes and add 3T flour.  Cook 2 minutes and add 2 1/2 Chicken stock.  Whisk until roux is thick.  Add the chicken back to the pan, simmer on low.
Place remaining stock in food processor with basil, parsley, garlic, pine nuts, cheese and lemon zest. blend all well and add remaining olive oil as processor is running.
Melt remaining butter and add lemon halves.
Salt cooking water and drop gnocchi in boiling water., cook until gnocchi floats. drain and add lemon butter.  toss 2 to 3 minutes.
Turn off heat to chicken and stir in pesto.  Serve in shallow bowl and top with lemon butter dumplings.