One Pot Gnocchi Chicken (Print Version)

Creamy gnocchi and chicken in a velvety sauce with carrots, mushrooms and peas. A comforting one-pot dinner in under an hour.

# 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, optional for serving

# 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, cooking until mushrooms release their moisture, about 5 minutes.
03 - Sprinkle in flour and stir to coat vegetables. Cook for 2 minutes, stirring constantly. Gradually whisk in stock, then milk, stirring continuously to prevent lumps. Add Dijon mustard, Italian seasoning, and nutmeg if using.
04 - Bring to a gentle simmer and add gnocchi. Cook uncovered for 4-5 minutes, stirring occasionally.
05 - Stir in chicken and peas. Simmer until heated through and the sauce thickens, about 3-4 minutes.
06 - Fold in fresh parsley and thyme. Season to taste with salt and pepper. Let rest for 5 minutes before serving. Top with Parmesan if desired.

# Additional Notes:

01 - Use a 5-quart or larger Dutch oven for best results.
02 - Rotisserie, poached, or roasted chicken all work well for this recipe.
03 - Vegetables can be prepped up to 2 days in advance.
04 - Refrigerate leftovers for up to 4 days and reheat with a splash of broth.
05 - Try substituting turkey or adding seasonal vegetables for variation.

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