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.
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 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.