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Step 1: In a large pot over high, add the chicken stock, torn chicken and 2 tablespoons grated lemon zest (from about 1 lemon). Bring to a boil, then reduce heat and simmer for 10 minutes.
Step 2: Add the gnocchi to the soup and continue simmering for 3 minutes.
Step 3: Squeeze, strain and measure ½ cup lemon juice into a heatproof liquid measuring cup (up to ¾ cup is fine). Add in the egg yolks and garlic and whisk together
Step 4: While constantly whisking, slowly stream 2 cups of the simmering broth into the lemon juice. Add the tempered mix back to the pot at once and mix together. Turn the heat off after incorporating the eggs.
Step 5: Serve with additional lemon zest on top, freshly cracked black pepper and dill, if using.