Ingredients
Scale
- 5 tablespoons unsalted butter
- 3 medium carrots
- 3 celery ribs
- 10 ounces cremini mushrooms
- 1 medium yellow onion
- 4 garlic cloves
- 1 teaspoon fresh thyme leaves
- 16 ounces fresh potato gnocchi
- 2.5 cups cooked chicken
- 1 cup sweet peas
- Salt and pepper to taste
Instructions
- Melt butter in a large deep skillet over medium heat and sauté sliced carrots, diced celery, onion, and salt until softened (6-8 minutes).
- Add quartered mushrooms and minced garlic; cook until moisture is released (about 5 minutes).
- Stir in flour; cook for an additional 2 minutes.
- Gradually whisk in chicken stock and milk, then add Dijon mustard and Italian seasoning.
- Bring to a simmer; add gnocchi and cook uncovered for about 4-5 minutes.
- Mix in cooked chicken and sweet peas; simmer until heated through (3-4 minutes).
- Fold in fresh herbs, season with salt and pepper, let rest for 5 minutes, then serve.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 430
- Sugar: 6g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg