Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 pound gnocchi
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup peas
- 1/2 cup onion, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 1/4 cup flour
- 2 tablespoons olive oil
- 2 teaspoons garlic, minced
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon parsley, chopped
Instructions
- In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery, sauté until soft.
- Add garlic and thyme, cook for another minute.
- Stir in flour and cook for 1-2 minutes to create a roux.
- Gradually add chicken broth while stirring to avoid lumps.
- Bring to a boil, then reduce heat to simmer.
- Add heavy cream, cooked chicken, gnocchi, peas, salt, and pepper, and cook until gnocchi are tender.
- Transfer to a baking dish and top with parsley.
- Bake at 375°F for about 20 minutes or until bubbly.
Notes
- For extra flavor, add cooked mushrooms or bell peppers to the mixture.
- Serve with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 100mg