Description
A cozy, creamy dish that combines gnocchi, chicken, and vegetables for a comforting meal perfect for chilly evenings.
Ingredients
Scale
- 4 Tablespoons butter or vegan butter
- 1 cup sliced carrots
- 4 oz mushrooms (sliced)
- 1 large or 2 small ribs celery (thinly sliced)
- 1 large shallot or small onion (chopped)
- Homemade seasoned salt and pepper
- 2 cloves garlic (pressed or minced)
- 1 teaspoon poultry seasoning
- Pinch dried thyme
- 3 Tablespoons gluten-free flour
- 2 cups chicken stock or broth
- 1 cup milk (any kind, unsweetened almond milk recommended)
- 12 oz package gluten-free gnocchi
- 1–1/2 cups shredded chicken breast (~1/2 lb pre-cooked)
- 1/2 cup frozen peas
Instructions
- Heat the Dutch oven over medium-high heat. Melt the butter.
- Add the carrots, mushrooms, celery, and shallots/onions to the pot. Sauté for 3-4 minutes.
- Season with salt and pepper. Continue to sauté for another 6-7 minutes.
- Add garlic, poultry seasoning, and thyme. Sauté for 1-2 minutes.
- Sprinkle gluten-free flour and stir to coat evenly.
- Gradually pour in the chicken broth while whisking constantly. Follow with the milk and bring to a simmer.
- Add gnocchi and simmer for 5-6 minutes.
- Stir in shredded chicken and peas. Adjust seasoning if necessary.
- Ladle into bowls and serve immediately.
Notes
You can prepare the sautéed vegetables a day in advance to streamline cooking. For a crispy finish, transfer to a baking dish and bake with cheese on top.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 60mg