LITTLE DUMPLINGS WITH LEFTOVER ROAST AND VEGGIES

Steps:

• For the dough: Combine the egg, butter, sour cream, chives and 1 teaspoon salt with your hands in a bowl. Don't worry if the mixture is not uniform and, as with pie dough, don't overwork it. Add the flour and mix with your hands until a dough forms. Wrap in plastic and refrigerate the dough at least 2 hours and up to 2 days.
• Roll the dough into 1/2-inch-thick ropes and cut into dumplings.
• Bring a large pot of water to a boil and salt liberally. Drop in the dumplings and cook until they float to the top, about 2 minutes.
• For the roast and veggies: Meanwhile, add the butter to a large pan over medium heat and begin to brown for 2 minutes. Add the chicken and spinach and toss to combine. Cook to warm the chicken and begin to wilt the spinach, about 2 minutes. Add the rosemary and cook for 2 more minutes.
• Add 1/2 cup of the dumpling cooking water and the dumplings and simmer until the flavors come together. Remove from the heat, toss in the Parmesan and serve.