Gnocchi Chicken Pot (Print Version)
# Ingredients:
→ Aromatics & Vegetables
01 -
5 tablespoons unsalted butter
02 -
3 medium carrots, sliced into half-moons
03 -
3 celery ribs, diced
04 -
10 ounces cremini mushrooms, quartered
05 -
1 medium yellow onion, finely chopped
06 -
4 garlic cloves, minced
07 -
1 teaspoon fresh thyme leaves
08 -
1/4 cup fresh parsley, chopped
→ Sauce Base
09 -
1/4 cup all-purpose flour or gluten-free flour blend
10 -
3 cups chicken stock, homemade preferred
11 -
1 cup whole milk or half-and-half
12 -
1 tablespoon Dijon mustard
13 -
1 1/2 teaspoons Italian seasoning
14 -
1/4 teaspoon nutmeg (optional)
→ Main Components
15 -
16 ounces fresh potato gnocchi
16 -
2 1/2 cups cooked chicken, torn into bite-sized pieces
17 -
1 cup sweet peas, fresh or frozen
18 -
Salt and freshly ground black pepper
19 -
Grated Parmesan for serving (optional)
# Instructions:
01 -
Melt the butter in a large, deep skillet over medium heat. Add the carrots, celery, onion, and a pinch of salt. Cook until softened, about 6-8 minutes.
02 -
Add mushrooms and garlic to the skillet. Cook until mushrooms release their juices and shrink slightly, about 5 minutes.
03 -
Sprinkle the flour over the vegetables and stir to coat. Cook for 2 minutes, stirring constantly.
04 -
Gradually pour in the chicken stock and milk while stirring to avoid lumps. Add the Dijon mustard, Italian seasoning, and nutmeg (if using).
05 -
Bring the mixture to a gentle simmer. Add the gnocchi and cook uncovered for 4-5 minutes, stirring occasionally to prevent sticking.
06 -
Stir in the chicken pieces and peas. Cook until heated through and the sauce thickens, about 3-4 minutes.
07 -
Fold in the fresh parsley and thyme leaves. Adjust seasoning with salt and pepper. Let rest for 5 minutes before serving.
08 -
Spoon into bowls and top with grated Parmesan, if desired.
# Notes:
01 -
Use rotisserie chicken to save time on busy weeknights.
02 -
You can prep the vegetables up to 2 days in advance.
03 -
This dish keeps well in the refrigerator for up to 4 days.
04 -
When reheating, add a splash of broth to loosen the sauce.