Pin this This comforting chicken and gnocchi dumplings recipe is the definition of cozy home cooking. With pillowy gnocchi simmered in a velvety sauce layered with vegetables and shredded chicken, it checks every box for a nourishing family meal. On rainy weekends, I find myself craving a bowl of this—warm, hearty, and deeply satisfying.
I remember the first time I made this after a long day. The kitchen smelled incredible as the sauce simmered, and my kids practically danced around the stove waiting for a taste. Now it is a guaranteed weeknight winner.
Ingredients
- Shredded cooked chicken: Choose rotisserie or home-cooked for the easiest prep and best texture
- Potato gnocchi: Look for soft gnocchi in the pasta aisle for a true dumpling feel
- Carrots and celery: Fresh versions add sweetness and crunch
- Yellow onion: Chopped finely for a flavorful base
- Fresh garlic: Brings depth and aroma
- Fresh thyme and bay leaf: Essential for layering savory flavors
- Chicken broth: Use low-sodium and taste as you go
- Heavy cream: Creates that wonderfully creamy mouthfeel
- Unsalted butter: For sautéing vegetables and building a silky sauce
- All-purpose flour: Thickens the sauce for that classic dumpling consistency
- Frozen peas: Bright color and sweet pop in every bite
- Salt and black pepper: Season to taste and bring the dish together
- Parmesan cheese: Sprinkle in just before serving for a savory finish
Instructions
- Prep the Aromatics:
- Dice the carrots celery and onion as evenly as possible. Mince garlic. This ensures every bite is flavorful and vegetables cook consistently.
- Sauté the Veggies:
- Melt butter in a large Dutch oven over medium heat. Add carrots celery and onion. Sauté for 6 to 8 minutes stirring often until softened and golden around the edges. Stir in garlic and cook for another minute to release its fragrance.
- Build the Roux:
- Sprinkle in flour over the sautéed vegetables. Stir constantly for about 2 minutes. This removes the raw flour taste and starts building a creamy sauce.
- Add Broth and Simmer:
- Slowly pour in chicken broth while stirring. Scrape up any browned bits. Add bay leaf and thyme. Bring to a gentle simmer and cook for 10 minutes so the vegetables become tender and the flavors meld.
- Drop in Gnocchi and Chicken:
- Carefully stir in potato gnocchi and shredded chicken. Simmer uncovered for 5 to 8 minutes until gnocchi are tender and float to the surface.
- Finish the Sauce:
- Pour in heavy cream and add frozen peas. Simmer just until heated through about 2 minutes. Taste and season with salt and pepper. Remove bay leaf and thyme stems.
- Serve and Garnish:
- Spoon into bowls. Top each serving with grated Parmesan cheese for added savoriness.
Pin this I always use extra thyme because its earthy aroma reminds me of my grandmother’s Sunday roasts. She made a chicken and dumplings that tasted like pure nostalgia. Whenever I make this version my kitchen smells just like hers did.
Storage Tips
Cool leftovers completely before transferring to airtight containers. They keep well in the fridge for up to three days without the gnocchi getting mushy. If you have extra sauce but no gnocchi left stir in freshly cooked gnocchi just before reheating.
Ingredient Substitutions
You can swap rotisserie chicken for leftover roasted turkey or even cooked sausage for a twist. If you cannot find potato gnocchi regular dumpling dough pieces or rustic biscuit dough work in a pinch. I once tossed in kale instead of peas when I was out and it added so much color.
Serving Suggestions
Serve piping hot with a crusty sourdough slice or homemade biscuits. A side of garlicky green beans or a simple garden salad rounds out the meal.
Cultural and Historical Note
Gnocchi dumplings have deep Italian roots but this creamy chicken version feels like a Southern comfort food classic. It blends the heart of European dumplings with the rich creamy tradition of American chicken and dumplings recipes.
Seasonal Adaptations
Add a handful of baby spinach in the last minute of cooking for spring
Swap in butternut squash cubes and sage in autumn
Stir in chopped fresh parsley or chives just before serving for a summery finish
Helpful Notes
Use leftover chicken but make sure it is not overly dry
Gnocchi cook fast do not overboil
Season each stage to build dressed layers of flavor
Success Stories
A friend once swapped in thick yogurt for the cream and said no one at her table knew the difference. Another time I used turkey after Thanksgiving and the dish was devoured even faster. If you try a different veggie or gnocchi flavor I would love to hear how it turns out.
Freezer Meal Conversion
Make the sauce base through the vegetable and chicken broth simmer stage then cool and freeze in freezer-safe bags. When ready to serve thaw gently and reheat add in fresh gnocchi shredded chicken cream and peas. Avoid freezing with gnocchi already in as they get mushy.
Pin this This family-style chicken & gnocchi dumplings is guaranteed to warm hearts. Share it fresh at the table for smiles and satisfied appetites.
Frequently Asked Recipe Questions
- → What vegetables work best for this dish?
Carrots, celery, and onions add depth, but peas or spinach can offer freshness and extra color.
- → Can I use store-bought gnocchi?
Yes, packaged gnocchi saves time and offers great texture for dumplings without extra work.
- → How do I make the sauce creamy?
Use a combination of chicken broth, heavy cream, and perhaps a touch of flour for thickening the sauce.
- → Is rotisserie chicken suitable for this dish?
Absolutely! Shredded rotisserie chicken provides flavor and makes prep faster.
- → Can leftovers be refrigerated?
Yes, store any leftovers in an airtight container for up to 3 days. Reheat gently for best results.
- → What herbs pair well with the flavors?
Thyme and parsley bring out savory notes, while a sprinkle of rosemary adds warmth.