One Pot Chicken Gnocchi

If comfort food could be portrayed in one single dish, it would hands-down be One Pot Chicken Gnocchi. This easy weeknight meal simmers store-bought gnocchi and veggies in chicken broth, white wine, and milk until the gnocchi are plump and the veggies are tender. A little flour helps to thicken everything up, and sharp cheddar cheese, well, we all know what wondeful things that does to EVERYTHING. Serve with crusty bread because you are going to want to soak up every last drop.

Course Main Course

Cuisine American

Keyword chicken gnocchi, chicken and gnocchi, creamy gnocchi

Prep Time 10

Cook Time 25

Servings people

Calories 482kcal

Author Nicole

Cost $25

Equipment

large pot

Ingredients

2 tbsp unsalted butter, divided
4 oz sliced cremini mushrooms
1 cup chopped carrot
1 cup chopped celery
1 cup diced onion
3 large garlic cloves, minced
4 sprigs thyme, leaves removed
3/4 tsp kosher salt, divided
1/2 cup dry white wine
2 cups low-sodium chicken stock
1 lb packaged gnocchi
1 1/2 cups cooked shredded chicken
1/2 cup whole or 2% milk (you can also use 1/2 and 1/2 or cream)
2 tbsp flour
1 tsp sugar (optional)
1/2 cup frozen peas
2 tbsp heavy cream (optional)
1/2 cup shredded sharp cheddar cheese

Instructions

Heat a large skillet over a medium heat. Add one tablespoons of butter. Once the butter melts add the mushrooms. Saute mushrooms until golden brown, about 2-3 minutes. Add remaining tablespoon of butter, carrots, celery, onion, garlic, thyme and 1/2 teaspoon salt. Saute until veggies are slightly softend, about 3-4 minutes.
Add white wine. Bring to a boil and reduce to a simmer. Simmer until reduced by half. Stir in chicken stock. Add gnocchi . Bring to a boil and reduce to a simmer. Simmer for 2-3 minutes until they start to float.
While gnocchi simmer. Whisk milk with flour. After the gnocchi simmers for 2-3 minutes, stir in chicken. Once the chicken is warmed through, stir in milk and flour mixture along with remaining 1/4 tsp salt and sugar. Bring to a boil and reduce to a simmer until the sauce has thickened, it should take 2-3 minutes. If needed, add a little bit more milk or heavy cream if you have it on hand, to loosen up the sauce.
Stir in the cheddar cheese and frozen peas. Stir until the cheese has melted and the peas are hot. Season to taste with salt and pepper, Serve with crusty bread.

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