One Pot Gnocchi Chicken (Print Version)

A cozy twist on classic comfort food combining pillowy gnocchi with creamy filling and tender chicken. Ready in under 30 minutes!

# 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, to taste
19 - Grated Parmesan, for serving (optional)

# Steps to Follow:

01 - Melt butter in a large, deep skillet over medium heat. Add carrots, celery, onion, and 1/2 teaspoon salt. Cook until vegetables soften, 6-8 minutes.
02 - Add mushrooms and garlic. Cook until mushrooms release their moisture, about 5 minutes.
03 - Sprinkle in flour and stir to coat the vegetables. Cook for 2 minutes, stirring constantly.
04 - Gradually whisk in chicken stock and milk, stirring continuously to prevent lumps. Add Dijon mustard, Italian seasoning, and nutmeg (if using).
05 - Bring the mixture to a gentle simmer and add the gnocchi. Cook uncovered for 4-5 minutes, stirring occasionally.
06 - Stir in cooked chicken and sweet peas. Simmer until heated through and the sauce thickens, about 3-4 minutes.
07 - Fold in fresh parsley and thyme. Season to taste with salt and freshly ground black pepper.
08 - Let the mixture rest for 5 minutes before serving. Top with grated Parmesan if desired.

# Additional Notes:

01 - A 5-quart or larger Dutch oven works best for this recipe.
02 - Rotisserie, poached, or roasted chicken are all good options for this dish.
03 - You can prep the vegetables up to 2 days in advance.
04 - Store leftovers in the refrigerator for up to 4 days.
05 - Reheat with a splash of broth to restore the sauce's texture.
06 - You can substitute chicken with turkey or add seasonal vegetables for variations.

Go Back