ONE-POT CHEESY CHICKEN AND GNOCCHI

This delicious one-pot cheesy, chicken, and gnocchi is a perfect quick and easy dinner for a busy weeknight. It is going to be a staple on my menu.

       

This delicious one-pot chicken and gnocchi dish will be a regular on my menu. Quick and easy meals will be a necessity in my household....and there is a good reason why. I am very happy to announce that I have a new job! Yeah!!! 

I just returned to office work this past week. This time I am in the healthcare industry. My new role is to help provide administrative support for two units of doctors. The hospital is a new environment for me to be in, but it is just where I want to be. I am so up to the challenge. Wish me luck!

The one thing I will miss dearly from my previous job is the commute to work. Having worked from home for the past 16 years, my commute has been as extensive as walking down one flight of stairs. (So spoiled!) My new commute is quite lengthy. So on those days after a long ride home in rush hour traffic, spending the bulk of my night cooking and cleaning up dinner is off the table. On those nights, easy peasy meals will be my weapon of choice. 

With a little help from store bought gnocchi and precooked chicken, this one-pot dinner comes together in 30 minutes (this includes prep time). That is all it takes! It is the perfect meal for a busy weeknight.

It all starts with making a butter and flour roux in a saucepan or skillet. Next comes the milk, chicken broth, diced carrots, and seasonings. Once the carrots are cooked tender, cheese is added to make the sauce thick and creamy. At this point, gnocchi is added and literally takes 3 minutes to cook. Finally, in goes chicken and peas the last minute of cooking.

To add a finishing touch, the dish is topped with crushed cracker crumbs and butter. The entire pot goes into the oven at low broil for a few minutes. Dinner is on the table! 

Not only is this meal quick and easy, it is also versatile. The gnocchi adds a pillowy soft bite; the chicken provides lean protein; the cheese makes it rich and creamy; and the veggies add more nutrition and color. I use carrots and peas, but you can use other veggies of your choosing. Cut firm vegetables thin to keep down on cooking time. This recipe calls for shredded cheddar cheese, but go with your favorite cheese combination. I like to use freshly grated as it creates a creamier sauce. Add or swap out seasoning to suit your taste...use dry or fresh herbs. Tarragon would be great! Enjoy!

Other one-pot meals you might like:

• One Pot Sausage, Brussels Sprouts and Cavatappi
• Shakshuka Italiano 
• Cheesy Linguica and Potato Bake
• One-Pot Campanelle American Chop Suey
• Skillet Sausage Butternut and Spinach with Crumb Topping

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ONE-POT CHEESY CHICKEN AND 
GNOCCHI

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INGREDIENTS:

4 tbsp. butter, divided

2 tbsp. flour

1 heaping cup quartered and diced carrots, (about 1/8-inch thick)

1 1/2 cup milk

1 cup chicken broth

1/2 tsp. salt

1/2 tsp. black pepper

1 tsp. garlic powder

2 cups freshly shredded cheddar cheese (or your favorite combo)

1 (16 oz.) pkg. potato gnocchi (I use Pastene fresh vacuum packed)

2 cups diced or shredded cooked chicken
33 (one sleeve) butter flavor crackers (I use Ritz), crushed

3/4 cup frozen peas

INSTRUCTIONS:

Melt 2 tablespoons butter in a saucepan or skillet on medium heat. Add flour, whisking for 1 to 2 minutes. Don't let roux mixture brown. Slowly whisk in milk, working out lumps. Increase heat to medium high. Add chicken broth, carrots, salt, pepper, and garlic powder. Bring to a boil and reduce to medium low. Simmer until carrots are tender (about 6 to 7 minutes), stirring frequently. 

Add cheese, whisking until smooth and creamy.

Increase heat to medium high. Add gnocchi and cook until tender, about 3 minutes, stirring (gently) frequently with a wooden or rubber spoon to prevent sticking. Reduce heat to medium if sauce comes to a hard boil. When gnocchi is tender, add chicken and peas. Cook for one minute. Remove from heat.

Preheat oven to low broil. Place 2 tablespoons butter in a medium bowl and melt in microwave. Add cracker crumbs. Coat with butter. Place crumb mixture over content in saucepan. Place pan in oven and broil until crumbs are toasted and crispy, about 3 minutes. Garnish with parsley, optional. Makes 4 servings.

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