Ingredients
Scale
- 2 pounds boneless skinless chicken thighs
- 2 tablespoons olive oil
- 1 large onion
- 2 large carrots
- 2 stalks celery
- 1 teaspoon dried thyme
- 4 cups chicken broth
- 1 cup heavy cream
- 16-ounce package potato gnocchi
- Frozen peas
Instructions
- Heat olive oil in a large pot over medium heat. Season cubed chicken with salt and pepper; cook until browned (7-10 minutes). Remove and set aside.
- In the same pot, sauté chopped onion, diced carrots, and celery until softened (about 5 minutes). Add minced garlic and herbs; cook for another minute.
- Sprinkle flour over vegetables; whisk in chicken broth gradually. Simmer until thickened (about 5 minutes), then stir in heavy cream.
- Return chicken to the pot along with frozen peas; simmer briefly.
- Cook gnocchi according to package instructions until they float; drain.
- Preheat oven to 400°F (200°C). Combine filling with gnocchi in a baking dish; bake for 20-25 minutes until bubbly and golden.
- Let cool slightly before serving; garnish with fresh parsley.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 4g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 115mg