Hearty Chicken and Gnocchi Stew

This hearty chicken and gnocchi stew is made with convenient shortcuts like rotisserie chicken from the deli and shelf-stable potato gnocchi. Not only is it lusciously creamy, it’s also loaded with vegetables. And, did I mention there’s only one pot to clean? Winner, winner chicken dinner!

Ingredients

2 Tbsp canola oil

1 onion, diced

3 carrots, chopped

2 celery stalks, chopped

2 garlic cloves, minced

1 tsp dried thyme leaves

½ tsp salt

¼ tsp pepper

3 cups reduced sodium chicken broth

3 cups chopped butternut squash

500 g uncooked potato gnocchi

1 ½ cups frozen green peas

4 cups chopped cooked chicken

1 cup half and half cream

1 Tbsp grainy Dijon mustard

¼ cup chopped parsley

Instructions

Heat the oil in a Dutch oven over medium heat. Add the onion, carrots, and celery and saute for about 5 minutes until the vegetables are tender. Stir in the garlic, thyme, salt, pepper and cook for 2 minutes. Stir in the chicken broth. Cover, bring to a boil and simmer for 5 minutes. Stir in the butternut squash and simmer for 5 more minutes

Add the gnocchi and peas. Bring to a simmer, and cook for 8-10 minutes until the squash and gnocchi are tender. Stir in the chicken, cream, Dijon mustard, and parsley. Warm through, then season to taste with salt and pepper. Serve immediately.

Note: This stew is also delicious with leftover roast turkey.

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