1. Boil the potatoes until cooked (25 minutes in boiling water), drain the water, remove the skin and soften with a mixer until smooth. Until cooked potatoes, finely chop the chicken. I use the breast and legs, and the carcass and wings leave in the broth for other recipes. You can buy just the fillet, but it's boring and less economical. Carve the chicken should be very small, not that right in the stuffing, but small. It is convenient to use sharp kitchen scissors.

2. To the potatoes add the flour, eggs, salt, pepper and nutmeg and stir thoroughly. Put the resulting mass on the floured surface and knead the dough.

3. Divide the dough into eight pieces, roll each of the long "sausage" and cut it into small rectangles. Put them (gnocchi) on a floured cutting Board and put into the refrigerator for 30 minutes.

4. Then use a fork to make indentations and put into the refrigerator while preparing the sauce. (Can be stored in a freeze-like dumplings).

5. Fry the chicken in olive oil, remove from heat.

6. With tomatoes remove the skin and chop into cubes.

7. Finely chop the onion, saute until transparent, add the chopped rosemary and garlic. Warm everything for a few minutes and add chopped tomatoes, tomato paste, wine, wine vinegar, Bay leaf and a pinch of sugar. Cook until it thickens, add the chicken, salt and pepper, and stew all together for 10 minutes.

8. Gnocchi cook in boiling salted water for 3 minutes. They float to the surface in two, but in three. With a slotted spoon and place on a plate and season with butter.