By MaryAnn Dwyer, The Beach House Kitchen
Ingredients
- 3 Tbsp. unsalted butter
- 1 1/2 cups yellow onion, roughly chopped
- 3 carrots, peeled and roughly chopped
- 2 ribs celery, roughly chopped
- 4 cloves garlic, minced
- 1 1/2 tsp. coarse kosher salt
- 1 tsp. black pepper
- 1 tsp. dried thyme
- 3 Tbsp. all-purpose flour
- 6 cups chicken stock
- 4 cups shredded rotisserie chicken
- 1 16-oz. package gnocchi
- 1/2 cup heavy cream
- 1 cup peas, fresh or frozen
- 2 Tbsp. fresh parsley, finely chopped for garnish if desired
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Instructions
- Melt butter in a large Dutch oven over medium heat. Add onions, carrots and celery and cook for 3-4 minutes, stirring occasionally.
- Stir in the garlic, salt, pepper and thyme leaves and continue to cook for one minute.
- Whisk in flour and cook for one minute. Slowly stir in the chicken stock and bring to a boil, then reduce to a simmer over low heat and continue to cook for 8-10 minutes.
- Stir in the chicken and gnocchi and cook for 5 minutes, until the gnocchi is tender. Stir in the heavy cream and peas and continue to cook for 5-7 minutes, stirring occasionally. Season to taste with salt and pepper. Ladle into bowls and top with a sprinkle of fresh chopped parsley, if desired.
Notes
I used fresh English peas from the produce department at my local market for this recipe. You could also use frozen. Don’t use canned or they will be too mushy.
I buy my already shredded rotisserie chicken from my local market. If yours doesn’t carry that you can buy a rotisserie chicken and shred it yourself or cook up 3 large boneless skinless breasts in your oven and then shred.
Prep time – 20minutes
Cook time – 30minutes
Total time – 50minutes
Servings: 10
