Ingredients
Scale
- 1 pound potato gnocchi (store-bought or homemade)
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth (low sodium preferred)
- 1 cup whole milk or half-and-half
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- Optional: 1/2 cup shredded cheddar or Parmesan cheese for topping
If you’re dairy-free, try substituting the butter with olive oil and using a plant-based milk. For a vegetarian twist, replace chicken broth with vegetable broth and chicken with hearty mushrooms or white beans. I love how flexible this recipe is—it’s like a blank canvas for your pantry.
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a medium-sized baking dish and set aside.
- Heat olive oil in a large skillet over medium heat. Add the chopped onion, diced carrots, and celery. Sauté for about 5-7 minutes until the vegetables start to soften. This reminds me of those afternoons in my grandmother’s kitchen when we’d slowly cook down veggies and the house would fill with cozy aromas.
- Add the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn it.
- Stir in the butter and let it melt completely. Sprinkle the flour over the veggies and stir well to create a roux. Cook for 2-3 minutes, stirring constantly, until the mixture turns a light golden color. This step is key for thickening the sauce and giving it that luscious texture.
- Gradually whisk in the chicken broth and milk, ensuring there are no lumps. Bring the mixture to a gentle simmer, stirring frequently until it thickens, about 5 minutes. If it gets too thick, add a splash more broth or milk—I’ve found this part takes a little patience, but it’s worth it every time.
- Remove from heat and stir in the shredded chicken, peas, and thyme. Season generously with salt and pepper to taste. The filling should be creamy and comforting, like a warm blanket for your taste buds.
- Cook the gnocchi separately according to package instructions, usually boiling for 2-3 minutes until they float to the surface. Drain well.
- Fold the cooked gnocchi gently into the chicken and vegetable mixture, then pour everything into your prepared baking dish. If you’re using cheese, sprinkle it over the top now. My husband swears the cheese makes it extra special—he’s always right about that.
- Bake uncovered for 20-25 minutes until the top is golden and bubbly. Let it cool for a few minutes before serving. This is the perfect time to set the table and call the family to gather around.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International