Ingredients:
4 Tablespoons butter or vegan butter
1 cup sliced carrots
4oz mushrooms, sliced
1 large or 2 small stalks celery, thinly sliced
1 large shallot or small onion, chopped
Homemade seasoned salt and pepper
2 cloves garlic, pressed or minced
1 teaspoon poultry seasoning
A pinch of dried thyme
3 Tablespoons gluten-free flour (Bob’s Red Mill 1-to-1 Baking Flour recommended)
2 cups chicken stock or broth
1 cup milk (any kind, unsweetened almond milk recommended)
12oz package gluten-free gnocchi
1-1/2 cups shredded chicken breast (approximately 1/2lb pre-cooked)
1/2 cup frozen peas
Directions:
Heat a Dutch oven over medium-high heat. Once hot, melt the butter, then add carrots, mushrooms,
celery, and shallots/onions. Stir to coat the vegetables in butter and sauté until the mushrooms release
their liquid and it has evaporated, about 3-4 minutes.
Season with homemade seasoned salt and pepper. Continue to sauté, reducing heat slightly if necessary,
until vegetables are tender, another 6-7 minutes.
Add garlic, poultry seasoning, and dried thyme; sauté until the garlic is very fragrant, about 1-2 minutes.
Sprinkle flour over the vegetables, stir to combine, and cook for 1 minute. Slowly pour in the chicken
broth while stirring to avoid lumps, then add milk and increase the heat to medium-high. Bring the
mixture to a bubble, stirring occasionally.
Add gnocchi; stir to combine. Reduce heat to medium and simmer, stirring frequently, until gnocchi are
tender, about 5-6 minutes.
Stir in shredded chicken and frozen peas; taste and adjust seasoning with salt and/or pepper if
necessary. Ladle into bowls and serve.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes | Kcal: Approx. 420 kcal |
Servings: 4