Chicken & Gnocchi Dumplings for Two

Chicken & Gnocchi Dumplings for Two

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From: EatingWell Magazine, January/February 2015

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.

Ingredients 2 servings

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Original recipe yields 2 servings
Nutrition per serving may change if servings are adjusted.
  • 8 ounces shelf-stable gnocchi (half a 16-ounce package)
  • ½ cup thawed frozen peas
  • 8 ounces boneless, skinless chicken thighs, trimmed, cut into 1-inch pieces
  • 2½ tablespoons all-purpose flour
  • 4 teaspoons extra-virgin olive oil, divided
  • ⅛ teaspoon salt
  • ¼ teaspoon ground pepper, divided
  • 1 cup diced carrot
  • ½ cup sliced celery
  • 1 small onion, diced
  • ½ tablespoon chopped fresh thyme or ½ teaspoon dried
  • 1 cup low-sodium chicken broth


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  1. 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.
  2. 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.
  3. 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.

Nutrition information

  • Serving size: 2 cups
  • Per serving: 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
  • Nutrition Bonus: Vitamin A (231% daily value), Vitamin C (23% dv), Folate (20% dv)
  • Carbohydrate Servings:
  • Exchanges: 4 starch, 2 vegetable, 2½ lean meat, 1½ fat

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