Chicken and Gnocchi Dumplings

By Ellie

4 Person

40 Minutes

543 Calories

This crowd-pleasing gnocchi recipe is perfect for an easy weeknight comfort meal. Get all the flavors of chicken and dumplings without having to make the dumplings when you use gnocchi in their place.

Ingredients

1¾ cups low-sodium chicken broth
1 tbsp. chopped fresh thyme or 1 teaspoon dried
1 medium onion, diced
1 cup sliced celery
2 cups diced carrots
½ tsp. ground pepper, divided
¼ tsp. salt
2 tbsp. extra-virgin olive oil, divided
⅓ cup all-purpose flour
1 pound boneless, skinless chicken thighs, trimmed, cut into 1-inch pieces
1 cup thawed frozen peas
1 16-ounce package shelf-stable gnocchi

Method

01

Bring a large saucepan of water to a boil. Add gnocchi and cook, stirring frequently, for 2 minutes. Stir in peas and cook until the gnocchi are tender, 1 to 2 minutes more. Drain.
02

Meanwhile, toss chicken with flour in a bowl until coated. Heat 1 tablespoon oil in a large skillet over medium-high heat. Transfer the chicken to the pan (reserving the flour remaining in the bowl) and sprinkle with ¼ teaspoon each salt and pepper. Cook, stirring occasionally, until lightly browned, about 5 minutes. Transfer the chicken to a plate.
03

Add the remaining 1 tablespoon oil to the pan. Add carrots, celery, onion, thyme and the remaining ¼ teaspoon pepper; cook, stirring occasionally, until the vegetables are crisp-tender, 5 to 7 minutes. Sprinkle the reserved flour over the vegetables; stir to coat. Stir in broth and the chicken. Cook, stirring occasionally, until the stew is thickened, about 3 minutes. Add the gnocchi and peas and cook, gently stirring, until the gnocchi are hot, about 2 minutes.

Related Tags

Chicken and Dumplings

Chicken and Gnocchi Dumplings

4.3

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Calorie 543 Kcal
Prep Time 20 Mins
Cook Time 20 Mins
Total Time 40 Mins

02 Ingredients

1¾ cups low-sodium chicken broth

1 tbsp. chopped fresh thyme or 1 teaspoon dried

1 medium onion, diced

1 cup sliced celery

2 cups diced carrots

½ tsp. ground pepper, divided

¼ tsp. salt

2 tbsp. extra-virgin olive oil, divided

⅓ cup all-purpose flour

1 pound boneless, skinless chicken thighs, trimmed, cut into 1-inch pieces

1 cup thawed frozen peas

1 16-ounce package shelf-stable gnocchi

03 Method

Step 1

Bring a large saucepan of water to a boil. Add gnocchi and cook, stirring frequently, for 2 minutes. Stir in peas and cook until the gnocchi are tender, 1 to 2 minutes more. Drain.

Step 2

Meanwhile, toss chicken with flour in a bowl until coated. Heat 1 tablespoon oil in a large skillet over medium-high heat. Transfer the chicken to the pan (reserving the flour remaining in the bowl) and sprinkle with ¼ teaspoon each salt and pepper. Cook, stirring occasionally, until lightly browned, about 5 minutes. Transfer the chicken to a plate.

Step 3

Add the remaining 1 tablespoon oil to the pan. Add carrots, celery, onion, thyme and the remaining ¼ teaspoon pepper; cook, stirring occasionally, until the vegetables are crisp-tender, 5 to 7 minutes. Sprinkle the reserved flour over the vegetables; stir to coat. Stir in broth and the chicken. Cook, stirring occasionally, until the stew is thickened, about 3 minutes. Add the gnocchi and peas and cook, gently stirring, until the gnocchi are hot, about 2 minutes.

04 Author