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Ingredients
Scale
- 2 tbsp unsalted butter, divided
- 4 oz sliced cremini mushrooms
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup diced onion
- 3 large garlic cloves, minced
- 4 sprigs fresh 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 (or 1/2 and 1/2)
- 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 medium heat and melt 1 tbsp butter.
- Sauté mushrooms until golden brown.
- Add remaining butter and vegetables; sauté until softened.
- Pour in white wine, boil, then simmer until reduced by half.
- Stir in chicken stock and bring to a boil.
- Add gnocchi and simmer until they float.
- Whisk milk and flour, then mix in shredded chicken.
- Combine with gnocchi; thicken sauce over heat.
- Stir in cheese and peas until melted.
Notes
Using leftover rotisserie chicken can save time.
Adjust seasoning to suit your taste.
Consider using whole grain gnocchi for a healthier option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 570
- Sugar: 4
- Sodium: 950
- Fat: 24
- Saturated Fat: 12
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 4
- Protein: 33
- Cholesterol: 100