Ingredients
- 2 cups gnocchi (store-bought or homemade)
- 1 pound boneless, skinless chicken breast, diced
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup peas (fresh or frozen)
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
If you’re feeling adventurous, try making your own gnocchi from scratch! It’s a fun activity that reminds me of rolling out dough for tortillas with my grandmother. For a lighter version, substitute the heavy cream with milk or a non-dairy alternative.
Instructions
- Preheat your oven to 400°F (200°C) and grease a large baking dish.
- In a large skillet, heat olive oil over medium heat. Add diced chicken and cook until browned and cooked through, about 7-10 minutes. Remove the chicken and set aside.
- In the same skillet, add onions and garlic. Sauté until onions are translucent and fragrant, about 3 minutes.
- Add carrots and peas, cooking until the carrots are tender, approximately 5 minutes.
- Stir in the flour, coating the vegetables evenly, and cook for another 2 minutes.
- Gradually pour in the chicken broth, stirring continuously until the mixture thickens, about 5 minutes.
- Mix in the heavy cream, thyme, salt, and pepper, bringing the mixture to a gentle simmer.
- Add the cooked chicken and gnocchi to the skillet, stirring to combine all ingredients.
- Transfer the mixture to the prepared baking dish. Sprinkle with Parmesan cheese if desired.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.
- Allow to cool slightly before serving.
As you bake this dish, remember that cooking is as much about intuition as it is about following steps. Trust your senses, just like my abuela taught me!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International