Ingredients
Scale
- 5 tablespoons unsalted butter
- 3 medium carrots (sliced)
- 3 celery ribs (diced)
- 10 ounces cremini mushrooms (quartered)
- 1 medium yellow onion (chopped)
- 4 garlic cloves (minced)
- 3 cups chicken stock
- 1 cup whole milk
- 16 ounces fresh potato gnocchi
- 2 1/2 cups cooked chicken (shredded)
- 1 cup sweet peas
Instructions
- Melt butter in a large deep skillet over medium heat. Add carrots, celery, onion, and salt; cook until softened (6-8 minutes).
- Stir in mushrooms and garlic; cook until mushrooms release moisture (about 5 minutes).
- Sprinkle flour over the mixture, stirring constantly for an additional 2 minutes.
- Gradually whisk in chicken stock and milk until smooth. Add Dijon mustard and seasonings.
- Bring to a simmer and add gnocchi; cook uncovered for about 4-5 minutes until tender.
- Stir in shredded chicken and peas; simmer until heated through (3-4 minutes).
- Fold in fresh herbs; season with salt and pepper to taste.
- Let rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 6g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg