Description
Creamy, comforting one-pot meal with tender chicken, gnocchi, and vegetables, perfect for an easy weeknight dinner.
Ingredients
- 4 tablespoons butter or vegan butter
- 1 cup sliced carrots
- 4 oz mushrooms, sliced
- 1–2 stalks celery, thinly sliced
- 1 large shallot or small onion, chopped
- Salt and pepper, to taste
- 2 cloves garlic, pressed or minced
- 1 teaspoon poultry seasoning
- Pinch dried thyme
- 3 tablespoons gluten-free flour (e.g., Bob’s Red Mill 1-to-1 Baking Flour)
- 2 cups chicken stock or broth
- 1 cup milk (any type, e.g., almond milk)
- 12 oz package gluten-free gnocchi
- 1½ cups shredded chicken breast (~½ lb pre-cooked)
- ½ cup frozen peas
Instructions
- Melt butter in a large pot or Dutch oven over medium heat. Sauté carrots, celery, mushrooms, and shallots with salt, pepper, thyme, and poultry seasoning until tender. Add garlic and cook 1 minute.
- Sprinkle flour over the vegetables, stir to coat, then gradually whisk in chicken stock and milk until sauce thickens.
- Add gnocchi, shredded chicken, and frozen peas, stirring to combine. Simmer 3–5 minutes until gnocchi is tender and chicken is heated.
- Taste and adjust seasoning. Serve hot, optionally garnished with fresh parsley.
Notes
- Pre-cooked chicken saves time and makes the recipe quick for weeknights.
- Stir frequently to prevent sticking and ensure gnocchi cooks evenly.
- Add extra herbs or cheese for a richer flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes