Ingredients
Scale
- 5 tablespoons unsalted butter
- 3 medium carrots (sliced)
- 3 celery ribs (diced)
- 10 ounces cremini mushrooms (quartered)
- 1 medium yellow onion (chopped)
- 4 garlic cloves (minced)
- 1 teaspoon fresh thyme leaves
- 3 cups chicken stock
- 1 cup whole milk
- 16 ounces fresh potato gnocchi
- 2.5 cups cooked chicken (shredded)
- 1 cup sweet peas
Instructions
- Melt the butter in a large deep skillet over medium heat. Add carrots, celery, onion, and salt; cook until softened, about 6-8 minutes.
- Stir in mushrooms and garlic; cook until mushrooms release moisture, approximately 5 minutes.
- Sprinkle flour over the mixture and stir to combine; cook for another 2 minutes.
- Gradually whisk in chicken stock and milk until smooth. Add thyme and seasonings.
- Bring to a simmer and add gnocchi; cook uncovered for about 4-5 minutes.
- Stir in the chicken and peas; simmer until heated through and sauce thickens (3-4 minutes).
- Adjust seasoning as needed and serve hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg