Chicken and Gnocchi Dumplings are super simple, flavorful, and comforting. Tender chicken is combined with celery, carrots, onion, savory seasonings, and creamy soup, then topped with pillowy gnocchi dumplings.
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.
Equipment used for this recipe
How to make Chicken and Gnocchi 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 for 4-5 days in the fridge.
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
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 ¾ 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 just stir the shredded chicken in at the same time as the cream of chicken soup in step 5.
- Store leftovers in an airtight container for 4-5 days in the fridge.
Nutrition
Hi and welcome. I’m Zona and I love creating recipes for easy dinners or desserts.
Zona House
Wednesday 26th of June 2024
I hope you love this Chicken and Gnocchi Dumplings Recipe as much as I do!