Chicken and Gnocchi Dumpling Stew

Browned chicken, thyme-scented vegetables, and tender potato gnocchi share a light creamy broth in this one-pot Dutch-oven supper.

55 min

6 servings

Chicken, vegetables, and pillowy potato gnocchi sit in a light creamy broth with parsley on top.

Ingredients

2 tbsp olive oil

2 lb boneless, skinless chicken thighs, cut into 1-inch pieces

1 1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

1 medium yellow onion, diced

3 medium carrots, sliced into 1/4-inch rounds

3 celery stalks, sliced

3 garlic cloves, minced

1 tbsp unsalted butter

1 tbsp all-purpose flour

1 tsp fresh thyme leaves

6 cups low-sodium chicken broth

1 bay leaf

16 oz shelf-stable or refrigerated potato gnocchi

3/4 cup heavy cream

1 cup frozen peas

2 tbsp chopped fresh parsley

Equipment

Dutch oven · Instant-read thermometer · Chef's knife · Cutting board · Wooden spoon · Measuring cups

Keep gnocchi intact

Hold the stew at a gentle simmer and stir the gnocchi only once; stop cooking as soon as they are tender.

Keep the broth spoonable

Warm the cream gently without boiling, and serve soon after the gnocchi finish so they do not soften further.

Prep and brown

01. Dice the onion, slice carrots and celery, and mince garlic separately so the garlic can be added later.

02. Season chicken with salt and pepper; brown in batches in hot olive oil, then transfer it before it cooks through.

Start the broth

03. Melt butter over medium heat, then soften onion, carrots, and celery until onion is translucent.

04. Stir in garlic and thyme, then flour; add broth gradually while scraping up browned bits and bring to a gentle simmer with the bay leaf.

Simmer and add gnocchi

05. Return chicken and juices; partly cover and simmer 12 to 15 minutes, until carrots are nearly tender and the thickest chicken piece reaches 165 F.

06. Add gnocchi and simmer gently 2 to 4 minutes, checking at 3 minutes; stir once carefully and stop when tender and just floating.

Cream and serve

07. Lower heat, add cream and peas, and warm without boiling; remove the bay leaf when peas are bright and broth lightly coats a spoon.

08. Taste and adjust seasoning, fold in parsley, and ladle chicken, vegetables, and gnocchi into bowls with loose broth.