Ingredients
Scale
- 4 tbsp butter or vegan butter
- 1 cup sliced carrots
- 4 oz mushrooms, sliced
- 1–2 ribs celery, thinly sliced
- 1 large shallot or small onion, chopped
- Salt and seasoned pepper to taste
- 2 cloves garlic, minced
- 1 tsp poultry seasoning
- Pinch dried thyme
- 3 tbsp gluten-free flour (or all-purpose flour)
- 2 cups chicken stock or broth
- 1 cup milk (unsweetened almond milk works)
- 12 oz package gluten-free gnocchi
- 1 1/2 cups shredded chicken breast (~1/2 lb pre-cooked)
- 1/2 cup frozen peas
Instructions
- Heat butter in a Dutch oven or large pot over medium-high heat. Add carrots, mushrooms, celery, and shallots. Sauté until tender.
- Add garlic, poultry seasoning, and thyme. Cook until fragrant.
- Sprinkle flour over vegetables and stir to coat. Pour in chicken broth and milk, bringing to a simmer.
- Add gnocchi and simmer until tender.
- Stir in chicken and peas, adjust seasoning, and serve.
Notes
- Customize with favorite vegetables or use leftover turkey instead of chicken.
- If sauce thickens too much, add extra broth or milk to desired consistency.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 7 g
- Sodium: 750 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 85 mg