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. Source: EatingWell Magazine, January/February 2015

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Ingredients

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Directions

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  • 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

553 calories; 17.3 g total fat; 3.4 g saturated fat; 104 mg cholesterol; 723 mg sodium. 704 mg potassium; 68.5 g carbohydrates; 5.5 g fiber; 7 g sugar; 31.4 g protein; 11547 IU vitamin a iu; 14 mg vitamin c; 78 mcg folate; 64 mg calcium; 3 mg iron; 46 mg magnesium;