Posh Chicken & “Dumplings” (Gnocchi)

(I strongly encourage you to do all of your prep work prior. This dish moves pretty fast, especially toward the end.)

  • 2 large boneless skinless chicken breasts, cubed
  • 1 to 2 (1 cup) celery stalks, sliced
  • 2 to 3 medium onions, diced (I’ve used 2 different kinds, but that’s just because I had some red onion left over)
  • 1 pound carrots, julienne
  • 10 ounces spinach, chopped
  • 1 pound gnocchi (break it up; it will stay clumped together if you add it straight out of the package)
  • 2 to 3 cloves (2 tablespoons) garlic, minced
  • 2 teaspoons dried parsley, minced
  • 1 teaspoon dried rosemary, ground
  • 6 cups water
  • 2 cups milk
  • 9 chicken bullion cubes
  • 2 tablespoons corn starch (flour), in cold-water slurry
  • 4 to 5 tablespoons butter
  • 1/4 cup cooking oil (I used vegetable oil)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Directions:

  1. In a large pot or Dutch oven over medium-high heat, add oil and butter. Heat until butter is fully melted.
  2. Add celery and carrots. Saute for 4 to 5 minutes.
  1. Add chicken. Saute for 2 to 3 minutes.
  1. Add onions and garlic. Cook, stirring frequently, until onions are translucent and chicken is fully cooked.
  1. Set burner to high. Add water, milk, bullion, parsley, rosemary, salt, and pepper. Bring to a strong simmer/light boil, stirring occasionally.
  2. Add gnochi and set a timer for 3 minutes. Stir frequently.
  3. Once 1 minute has elapsed, add and fold-in spinach.
  4. Once timer has finished, turn off or remove from heat.

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