Yields: 4-6 servings
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 cup sliced carrots
- 1 cup sliced celery
- 1 cup sliced mushrooms
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 1 cup milk (any kind)
- 16 ounces gnocchi (potato or cauliflower gnocchi works well)
- 2 cups cooked shredded chicken
- 1/2 cup frozen peas
- Optional: 1/2 cup heavy cream for extra richness
Instructions
Sauté the vegetables: Heat the olive oil in a large Dutch oven or pot over medium heat. Add the onion, carrots, celery, and mushrooms and cook, stirring often, until softened, about 5-7 minutes. Add the garlic, thyme, salt, and pepper, and cook for another minute until fragrant.
Make the roux: Sprinkle the flour over the vegetables and stir constantly for about 1 minute to cook out the raw flour taste.
Create the sauce: Slowly whisk in the chicken broth and milk, stirring continuously until the sauce is smooth and has thickened slightly.
Add the gnocchi and chicken: Stir in the gnocchi and shredded chicken. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 10-12 minutes or until the gnocchi is cooked through.
Finish and serve: Stir in the frozen peas and optional heavy cream. If the sauce is too thick, add a splash of broth. Season with additional salt and pepper to taste. Serve immediately.
Tips
Customize it: Add other vegetables like corn or spinach. For a different type of protein, try leftover turkey or ham instead of chicken.
Make it creamy: Use full-fat milk and add a splash of heavy cream at the end for extra richness.
Fresh herbs: Substitute fresh thyme for dried thyme for a more vibrant flavor.
No pot, no problem: If you don’t have a Dutch oven, use a large skillet instead.
