Here we use tender gnocchi in place of homemade dumplings in this rich and warming chicken and vegetable stew recipe. Freeze the remaining 8 ounces of gnocchi in an airtight container for another meal.
½ tablespoon chopped fresh thyme or ½ teaspoon dried
1 cup low-sodium chicken broth
Bring a medium saucepan of water to a boil. Add gnocchi and cook, stirring frequently, for 2 minutes. Stir in peas and cook until the gnocchi are tender, 1 to 2 minutes more. Drain.
Meanwhile, toss chicken with flour in a bowl until coated. Heat 2 teaspoons oil in a medium skillet over medium-high heat. Transfer the chicken to the pan (reserving the flour remaining in the bowl) and sprinkle with ⅛ teaspoon each salt and pepper. Cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Transfer the chicken to a plate.
Add the remaining 2 teaspoons oil to the pan. Add carrot, celery, onion, thyme and the remaining ⅛ teaspoon pepper; cook, stirring occasionally, until the vegetables are crisp-tender, 4 to 6 minutes. Sprinkle the reserved flour over the vegetables; stir to coat. Stir in broth and the chicken. Cook, stirring occasionally, until the stew is thickened, 2 to 3 minutes. Add the gnocchi and peas and cook, gently stirring, until the gnocchi are hot, about 2 minutes.
553 calories;17 g fat(3 g sat); 6 g fiber; 68 g carbohydrates; 31 g protein; 78 mcg folate; 104 mg cholesterol; 7 g sugars; 0 g added sugars; 11,547 IU vitamin A; 14 mg vitamin C; 64 mg calcium; 3 mg iron; 723 mg sodium; 704 mg potassium
Vitamin A (231% daily value), Vitamin C (23% dv), Folate (20% dv)