Gnocchi Chicken Pot (Printable Version)

Chunky chicken and gnocchi bubble up with veggies in a rich, creamy sauce. You’ll scoop it up in no time—just 45 minutes from start to eat.

# Everything You’ll Need:

→ Base

01 - Chop up a big shallot or grab a small onion and dice it
02 - Cut 1-2 celery stalks into thin slices
03 - Slice mushrooms (about 115 grams or 4 ounces)
04 - Peel and cut carrots into rounds (you’ll need 1 cup)
05 - Measure out 4 tablespoons of regular or dairy-free butter

→ Seasonings

06 - Toss in a sprinkle of dried thyme
07 - Add a teaspoon of poultry seasoning
08 - Mince or crush 2 garlic cloves
09 - Give it some cracked black pepper
10 - Seasoned salt made at home

→ Thickener

11 - 3 tablespoons of regular flour or gluten-free—your choice

→ Liquids

12 - Splash in your choice of milk (about 240 ml or 1 cup—even unsweetened almond milk is good)
13 - Pour in 480 ml (2 cups) chicken broth or stock

→ Mains

14 - Quickly shred 225 grams (about 1 1/2 cups) roasted chicken breast
15 - Toss in 80 grams (1/2 cup) frozen peas (no need to thaw)
16 - Add 340 grams (12 oz) gluten-free gnocchi to the pot

# Steps to Cook:

01 - Mix in your cooked chicken and peas next. Taste and see if you want more pepper or salt. Enjoy it hot.
02 - Toss the gnocchi in with the warm liquid, give everything a good stir, and turn the heat to medium. Let it bubble while stirring for five to six minutes, just until the gnocchi turn pillowy.
03 - Slowly pour in the broth first while mixing so there're no lumps, then add the milk. Turn the stove up a bit. Keep it just barely bubbling and stir once in a while.
04 - Dump your flour over the veggies and mix until everything's coated. Cook a minute to ditch that raw flour taste.
05 - Add crushed garlic, poultry seasoning, plus a pinch of thyme. Cook until you smell that garlicky aroma—about a minute or two.
06 - Grab a big heavy pot or Dutch oven, set it on medium-high heat. Throw in your butter, let it melt. Add shallot (or onion), mushrooms, celery, and carrots. Stir until the mushrooms lose all their moisture and it cooks off—about three or four minutes. Add salt and pepper. Keep cooking (turn down the heat if you need to) till the veggies soften—another six to seven minutes.

# Extra Suggestions:

01 - Upping your gnocchi to 450 grams (16 oz) just means you gotta add a bit more liquid so it stays creamy.
02 - Pick out the small or similar size gnocchi—they cook evenly and turn out best.
03 - It’s the perfect way to use leftover rotisserie or roasted chicken.

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