Creamed Chicken With Gnocchi Dumplings Recipes

Steps:

• Cook gnocchi according to directions, set aside.
• Melt 2 TB butter in a large deep skillet. Stir in the onion, red bell pepper, and stir-cook until softened. Add in the chicken, cook until cooked-through, approximately 5-7 minutes.
• Melt 2 TB butter in a small saucepan. Whisk in flour. Continue to stir for about two minutes or so. Add in chicken broth and heavy cream. Bring to a boil. Lower heat & let it simmer until thickened.
• Pour sauce into chicken mixture and add in the gnocchi. stir until all is blended well and simmering.
• Season with salt & pepper and throw in the green onions on top.
• Serve and enjoy!

Steps:

• Heat olive oil in a large pot over medium heat. Cook onion, celery, garlic, and carrots in the hot oil until onion is translucent, about 5 minutes. Stir in cubed chicken and chicken broth; bring to a simmer.
• Stir gnocchi into the simmering soup and cook until they begin to float, 3 to 4 minutes. Stir in spinach; cook until wilted, about 3 additional minutes.
• Whisk cornstarch into cold water until smooth. Stir cornstarch mixture and half-and-half into simmering soup. Cook until soup thickens slightly, about 5 minutes. Season to taste with salt and black pepper.

Steps:

• 1. Cook the gnocchi according to package directions; drain.
• 2. Meanwhile, in a large skillet, heat 2 tablespoons butter over medium-high heat. Add the onion and bell pepper and cook, stirring often, until softened, about 5 minutes. Add the chicken and cook, stirring occasionally, until just cooked through, about 5 minutes; season with salt and pepper.
• 3. In a small saucepan, melt the remaining 2 tablespoons butter over medium heat. Whisk in the flour and cook until toasted, about 3 minutes. Whisk in the half-and-half and chicken broth; bring to a boil. Lower the heat and simmer until thickened. Whisk into the chicken mixture, then stir in the gnocchi. Bring to a simmer, then season with salt and pepper and top with the scallions.

Steps:

• In a large pot, melt the butter over medium. Add the carrots, leek, celery, garlic, rosemary, thyme and poultry seasoning, if using. Season generously with salt and pepper, and cook, stirring occasionally, until vegetables are slightly softened, about 5 minutes.
• Sprinkle with the flour, then cook, stirring, 2 minutes. (This cooks the flour to soften its raw flavor.) Gradually stir in the stock and cream, and bring to a boil over high heat.
• Once the mixture boils, stir in the gnocchi, reduce the heat to medium and cook until gnocchi and vegetables are tender, about 5 minutes. Stir in the chicken in the last couple of minutes. Season to taste with salt and pepper. Divide among bowls and top with fresh tarragon and more black pepper, if desired.