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Chicken and Gnocchi Dumplings
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Brief Description
Gnocchi with peas, chicken thighs, carrots and celery.
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Main Ingredient
chicken
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Category: Main Dish
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Cuisine: American
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Prep Time: 15 min(s)
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Cook Time: 30 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Serving size: 2 cups. Calories 542, Fat 16g, Cholesterol 106mg, Carbs 69g, Total sugars 7g, Protein 32g, Fiber 5g, Sodium 730mg, Potassium 765mg.
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Posted By: jleahy
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Posted On: Mar 14, 2017
Number of Servings:
Ingredients:
- 1 packages - 16 oz. shelf-stable gnocchi
- 1 cups - thawed frozen peas
- 1 pounds - boneless, skinless chicken thighs
- 1/3 cups - all-purpose flour
- 2 tablespoons - extra-virgin olive oil
- 1/4 teaspoons - salt
- 1/2 teaspoons - ground black pepper
- 2 cups - diced carrots
- 1 cups - sliced celery
- 1 - medium onion
- 1 tablespoons - chopped fresh thyme OR 1 teaspoon dried thyme
- 1 3/4 cups - low-sodium chicken broth
Directions:
Bring a large saucepan of water to a boil. Add gnocchi and cook, stirring frequently, for 2 minutes. Stir in peas and cook until the gnocchi are tender, 1 to 2 minutes more. Drain.
Meanwhile, toss chicken pieces with flour in a bowl until well coated. Heat 1 tablespoon oil in a large skillet over medium-high heat. Transfer the chicken to the pan (reserving the flour remaining in the bowl) and sprinkle with 1/4 teaspoon each salt and pepper. Cook, stirring occasionally, until lightly browned, about 5 minutes. Transfer chicken to a plate.
Add the remaining 1 tablespoon oil to the pan. Add carrots, celery, onion, thyme and the remaining 1/4 teaspoon pepper; cook, stirring occasionally, until vegetables are crisp-tender, about 5 to 7 minutes.
Sprinkle the reserved flour over the vegetables and stir to coat. Stir in broth and the chicken. Cook, stirring occasionally, until stew is thickened, about 3 minutes.
Add the gnocchi and peas and cook, gently stirring, until gnocchi are hot, about 2 minutes.
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