Chicken and Dumplings with Gnocchi
This Chicken and Dumplings with Gnocchi is the ultimate cozy comfort food—creamy, hearty, and full of tender chicken, pillowy potato gnocchi, and classic vegetables. It has all the flavors of traditional chicken and dumplings but uses gnocchi for a quick, no-fuss twist that’s ready in under an hour. Perfect for chilly nights or when you’re craving something comforting without the extra steps of making dumplings from scratch.
Servings: 4 servings
Ingredients
- 4 Tablespoons unsalted butter
- 1.25 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 medium yellow onion, diced
- 3-4 ribs celery, diced
- 8 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried sage
- freshly cracked black pepper
- 1/4 cup all-purpose flour
- 1 Tablespoon Dijon mustard
- 2 teaspoons chicken bouillon powder
- 4 cups chicken broth or stock
- 1 Tablespoon Worcestershire sauce
- 1 (16-ounce) package potato gnocchi*
- 2 cups frozen peas and carrots
- 1 cup half-and-half
Instructions
- Cook the Chicken: In a large pot or Dutch oven, melt the butter over medium heat. Add the chicken. Cook for 5–6 minutes, stirring occasionally, until the chicken is lightly golden on the outside.4 Tablespoons unsalted butter, 1.25 pounds boneless,
- Sauté the Vegetables, Garlic, and Spices: Add the onion and celery to the pot. Cook for 4–5 minutes, stirring often, until softened. Stir in the garlic, thyme, rosemary, sage, and black pepper. Cook for 1 minute, then sprinkle the flour over the mixture. Stir and cook for another 1–2 minutes to form a roux. Stir in the mustard and chicken bouillon powder.1 medium yellow onion,, 3-4 ribs celery,, 8 cloves garlic,, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 teaspoon dried sage, freshly cracked black pepper, 1/4 cup all-purpose flour, 1 Tablespoon Dijon mustard, 2 teaspoons chicken bouillon powder
- Add the Liquids and Simmer: Gradually stir in the chicken broth until smooth. Add in Worcestershire sauce. Bring to a gentle boil, then reduce the heat to low. Cover and simmer for about 15 minutes, stirring occasionally, until slightly thickened and the chicken is cooked through.4 cups chicken broth or stock, 1 Tablespoon Worcestershire sauce
- Add the Gnocchi and Vegetables: Stir in the gnocchi and frozen peas and carrots. Simmer uncovered for 3–5 minutes, or until the gnocchi are tender and float to the surface.1 (16-ounce) package potato gnocchi*, 2 cups frozen peas and carrots
- Finish with Half-and-Half: Reduce the heat to low and stir in the half-and-half.1 cup half-and-half
Notes
- Potato Gnocchi: The star of the dish—soft, pillowy dumplings that replace traditional biscuit dough. You can use shelf-stable, refrigerated, or frozen gnocchi. If using frozen, simmer 1–2 minutes longer. I really like Trader Joe’s frozen gnocchi!
- Brown for Flavor: Don’t skip browning the chicken—it builds a deeper base flavor.
- Simmer Gently: Boiling the broth too hard after adding dairy can cause curdling. Keep it low and slow.
- Don’t Boil After Adding Cream: High heat can separate the dairy. Always reduce the heat before adding half-and-half.
- Don’t Skip the Roux: The flour step is crucial for thickness; without it, the broth will be too thin.
Nutrition
Calories: 534kcal | Carbohydrates: 24g | Protein: 35g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 140mg | Sodium: 1399mg | Fiber: 4g | Sugar: 5g