Target: 6 × 4 inches · landscape

Chicken and Gnocchi Dumpling Stew

55 min · 6 servings

Ingredients

□ 2 tbsp olive oil

□ 2 lb boneless, skinless chicken thighs, cut into 1-inch pieces

□ 1 1/2 tsp kosher salt

□ 1/2 tsp freshly ground black pepper

□ 1 medium yellow onion, diced

□ 3 medium carrots, sliced into 1/4-inch rounds

□ 3 celery stalks, sliced

□ 3 garlic cloves, minced

□ 1 tbsp unsalted butter

□ 1 tbsp all-purpose flour

□ 1 tsp fresh thyme leaves

□ 6 cups low-sodium chicken broth

□ 1 bay leaf

□ 16 oz shelf-stable or refrigerated potato gnocchi

□ 3/4 cup heavy cream

□ 1 cup frozen peas

□ 2 tbsp chopped fresh parsley

1. Dice onion, slice carrots and celery, and mince garlic. Season chicken; brown it in batches in olive oil, then set aside.

2. Soften onion, carrots, and celery in butter. Add garlic, thyme, and flour; stir in broth gradually with the bay leaf.

3. Simmer chicken until it reaches 165 F and carrots are nearly tender. Add gnocchi; gently simmer 2 to 4 minutes until tender.

4. Stir in cream and peas; warm without boiling and remove the bay leaf. Taste, add parsley, and serve while the broth flows freely.

Cook’s note: Check chicken temperature; simmer gnocchi briefly so they hold their shape.