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.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 2015
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 1/8 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 1/8 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 Facts

552.7 calories; protein 31.4g 63% DV; carbohydrates 68.5g 22% DV; exchange other carbs 4.5; dietary fiber 5.5g 22% DV; sugars 6.7g; fat 17.3g 27% DV; saturated fat 3.4g 17% DV; cholesterol 104.1mg 35% DV; vitamin a iu 11546.7IU 231% DV; vitamin c 14.1mg 24% DV; folate 78.3mcg 20% DV; calcium 63.7mg 6% DV; iron 2.5mg 14% DV; magnesium 46.3mg 17% DV; potassium 704.4mg 20% DV; sodium 722.9mg 29% DV; thiamin 0.3mg 30% DV.