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Steps
- Sauté the base veggies
- Melt the butter and olive oil over medium heat. Add in the chopped onion, carrots, and celery. Sauté for about 6–7 minutes, until the veggies start to soften and your kitchen smells like magic. Stir in the garlic, salt, pepper, and thyme, and cook for another minute.
- Make the roux
- Sprinkle the flour over the veggie mixture and stir to coat. It’ll look a bit pasty—totally normal! Cook for 1–2 minutes to get rid of that raw flour taste.
- Add the liquids
- Slowly pour in the chicken broth while stirring constantly to avoid lumps. Follow with the milk and keep stirring until everything smooths out. Bring it to a gentle simmer and let it thicken—this usually takes 3–4 minutes.
- Add chicken & gnocchi
- Stir in the shredded chicken and gnocchi. Reduce the heat to medium-low, cover, and let it simmer for about 7–9 minutes. Give it a stir every now and then so nothing sticks!
- Finish with peas & cheese
- Toss in the frozen peas and Parmesan (if using). Cook uncovered for another 2–3 minutes, until the peas are tender and everything’s thick and cozy. Taste and adjust salt and pepper if needed.
- Serve it up hot!
- Ladle into bowls and maybe top with a sprinkle of fresh parsley or a little extra parm. I dare you not to go back for seconds.
- Pro Tips for Cozy Perfection:
- Use rotisserie chicken to make this even faster—white or dark meat both work great!
- Want a bit more richness? Swap in heavy cream for part of the milk.
- If your gnocchi is sticking, add a splash more broth or milk—it thickens fast!
- Don’t overcook the gnocchi—they should be soft and pillowy, not mushy.
- Storage & Reheating:
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat gently on the stovetop or in the microwave with a splash of milk to loosen up the sauce.
- This one doesn’t freeze super well (because of the dairy and gnocchi texture), but honestly… I doubt you’ll have any left to freeze.
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