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Ingredients
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- 5 tablespoons unsalted butter
- 3 medium carrots, sliced into half-moons
- 3 celery ribs, diced
- 10 ounces cremini mushrooms, quartered
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 teaspoon fresh thyme leaves
- 1/4 cup fresh parsley, chopped
- 1/4 cup all-purpose flour or gluten-free flour blend
- 3 cups chicken stock (homemade preferred)
- 1 cup whole milk or half-and-half
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons Italian seasoning
- 1/4 teaspoon nutmeg (optional)
- 16 ounces fresh potato gnocchi
- 2 1/2 cups cooked chicken, torn into bite-sized pieces
- 1 cup sweet peas (fresh or frozen)
- Salt and freshly ground black pepper
- Grated Parmesan for serving (optional)
Instructions
- Melt butter in a large skillet over medium heat and sauté carrots, celery, and onion for 6-8 minutes.
- Add mushrooms and garlic, cooking for another 5 minutes.
- Sprinkle in flour and cook for 2 minutes, stirring constantly.
- Whisk in chicken stock and milk, adding mustard and seasoning.
- Bring to a simmer and stir in gnocchi, cooking uncovered for 4-5 minutes.
- Fold in chicken and peas, simmering for 3-4 more minutes.
- Mix in thyme and parsley, taste and season as needed.
- Let the dish rest for 5 minutes before serving.
Notes
Using homemade chicken stock enhances flavor significantly.
Stir continuously when adding liquids to maintain a smooth sauce.
For extra spice, consider adding a splash of hot sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Calories: 490
- Sugar: 6
- Sodium: 780
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 4
- Protein: 28
- Cholesterol: 70