Savor the comfort of Chicken and Gnocchi Dumplings! Tender chicken mingles with fresh celery, carrots, and onion in a rich, creamy soup, all topped with fluffy gnocchi dumplings. It’s a cozy dish that wraps you in warmth and flavor!
Table of Contents
- Why I love this recipe
- Substitutions
- How to make Gnocchi Chicken and Dumplings
- Pro Tips
- You may also enjoy
Why I love this recipe
It has just 6 easy steps, 9 ingredients plus salt and pepper, and is ready in about 30 minutes!
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Substitutions
You can use boneless skinless chicken breasts or boneless skinless chicken thighs.
Try using shredded rotisserie chicken and just stir it in at the same time as the cream of chicken soup in step 5.
You can use store-bought gnocchi or homemade gnocchi.
How to make Gnocchi Chicken and Dumplings
Step 1 – Dice the chicken, celery, onion, and carrots on a cutting board.
Step 2 – In a Dutch oven pot boil the chicken broth, diced chicken, celery, onions, and carrots for 15 minutes. Add the gnocchi and fry for 10 minutes until golden brown, stirring occasionally.
Step 3 – At the same time, heat the butter over medium-low heat in a large skillet.
Step 4 – Add the gnocchi and fry for 10 minutes until golden brown, stirring occasionally.
Step 5 – To the chicken and veggies, stir in the cream of chicken soup, sage, salt, and pepper, then bring it back to a boil.
Step 6 – Add the fried gnocchi to the creamy sauce and chicken mixture and stir to coat.
Pro Tips
Store leftovers in an airtight container in the fridge for 4-5 days.
You may also enjoy
- Crock Pot Chicken and Dumplings
- Crockpot Chicken Poppy Seed Casserole
- Macadamia Nut Chicken with Honey Brown Butter Cream Sauce
- Chicken Broccoli Stuffing Casserole
Chicken and Gnocchi Dumplings Recipe
Ingredients
- 16 ounces potato gnocchi
- 3 Tablespoons butter
- 2 cups low-sodium chicken broth
- 1 pound boneless chicken breast (or boneless chicken thighs)
- 2 stalks celery
- 1 onion
- 2 cups carrots
- 2 cans cream of chicken soup (10 3/4 ounce each )
- 1 teaspoon ground sage
- Salt and black pepper (to taste)
Instructions
- Dice the chicken, celery, onion, and carrots on a cutting board.
- In a Dutch oven boil the chicken broth, diced chicken, celery, onions, and carrots for 15 minutes.
- At the same time, in a large skillet, heat the butter over medium-low heat.
- Add the gnocchi and fry for 10 minutes, stirring occasionally.
- To the chicken and veggies, stir in the cream of chicken soup, sage, salt, and pepper, then bring it back to a boil.
- Add the fried gnocchi to the creamy chicken mixture and stir to coat.
Notes
- You can use boneless skinless chicken breasts or boneless skinless chicken thighs.
- Try using shredded rotisserie chicken, and stir it in with the cream of chicken soup in step 5.
- Store leftovers in an airtight container for 4-5 days in the fridge.
Nutrition
Hi there, and a warm welcome! I’m Zona House, and my heart truly lies in the world of recipes.
I believe in simple, satisfying meals, so let’s make cooking enjoyable and delicious together! Eat, drink, and savor every moment!