Chicken and Dumplings
Potato Gnocchi in a chicken ala king-inspired broth, with carrots, celery, onions, peas, and thyme.
Ingredients
- 2 16 oz packages 906 g Gnocchi, Prepackaged
Chicken ala King
- 2 cups Chicken, thighs skinless and boneless, Cooked, Cubed or Shredded
- 2 cups Carrots, Diced
- 2 cups Celery, Diced
- ½ cup Onion, Diced
- 3 tbsp Garlic, Minced
- 1 tbsp Thyme, Fresh Leaves
- 2 tbsp Vegetable Oil
- ½ cup Peas
- 2 qt. Chicken Broth, Low Sodium
- ½ cup Heavy Cream
- 4 oz Butter
- 4 oz All-Purpose Flour
- 2 tbsp Salt
- 1 tbsp Black Pepper, Ground
Instructions
- Gather all ingredients and equipment needed.
- Bring a large pot of water to a boil. Add a pinch of salt to the water and reduce the heat of the water to a simmer.
- Add the gnocchi and allow them to gently poach in the water until they float (about 2-3 minutes).
- Remove the gnocchi from the water using a slotted spoon or kitchen spider. Place the gnocchi into a bowl of cold water briefly. This will stop the cooking process. The gnocchi should be drained briefly on a paper towel, and then arranged on a lightly oiled baking sheet.
- In a small frying pan or skillet, add butter, melt on low heat, and then whisk in all-purpose flour to make the roux. Turn off the heat and set aside.
- In a large pot, on medium-high heat, add vegetable oil, sauté carrots for about 2-3 minutes, then add celery, and onions, and sauté for another 2-3 minutes, then add garlic and sauté for 1 minute.
- Add chicken broth, boil, then bring down to a simmer, whisk in roux until broth thickens, then add heavy cream and stir.
- Then add in cooked chicken, peas and fresh thyme leaves, cooked gnocchi and gently stir.
- To serve, ladle chicken and dumplings into individual bowls or a large serving dish.
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