Give Up On Takeout! You Can Cook A Real Meal: Chicken & Gnocchi Dumpling Stew

Gnocchi At Forty Five

This Chicken & Gnocchi Dumpling Stew will tempt your taste buds and is perfect for the cold weather. The recipe is one of my favorites and requires so little time yet delivers delicious.  Thank you to for taking the stress out of meal time.

Gnocchi At Forty FiveChicken & Gnocchi Dumpling Stew

Servings: 4      Time: 40 mins     Difficulty: easy


1  16 oz package of gnocchi

6 skinless, boneless chicken thighs

¼ cup of all-purpose flour

2 tablespoons of olive oil

¼ teaspoon salt

½ teaspoon ground pepper

1 cup diced celery/peppers

2 cups diced carrots

1 medium onion, diced

1 tablespoon of chopped, fresh thyme or 1 teaspoon dried

1-¾ cups of low-sodium chicken broth

1. Bring a pot of water to bowl. Add gnocchi and cook for 2 minutes stirring often. Add peas and cook for 2 more minutes until gnocchi is tender. Drain.

2. Toss chicken with flour in a bowl till coated and fry in 1 tablespoon of olive oil for 5 minutes until lightly browned. Sprinkle with salt and pepper. Transfer chicken when cooked to a plate.

3. Add 1 tablespoon of olive oil to drippings and carrots, celery, peppers, onions, and thyme.  Salt and pepper to taste; cook stirring occasionally until vegetables are crisp-tender about 5 – 7 minutes.  Sprinkle with remaining flour and stir.  Add chicken broth and chicken and thicken stirring occasionally for 3 minutes. Add gnocchi and peas stirring gently until heated about 2 minutes. Serve.

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