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Creamy chicken and gnocchi dumplings with vegetables in a black skillet.

Comforting Chicken & Gnocchi Dumplings

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5 from 2 reviews

  • Author: Shannon Emery
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: Serves 4


This is the perfect dinner when you’re craving chicken and dumplings, but not up to the task of making the traditional dish. Shredded chicken, store-bought gluten-free gnocchi, and a mirepoix of vegetables in a brothy cream sauce are the heart and soul of this cozy recipe. Make this simple dinner in less than 30 minutes from start to finish.


  • 1 1/2 lbs boneless, skinless chicken breast*, butterflied
  • olive oil
  • kosher salt
  • ground black pepper
  • 4 tablespoons unsalted butter
  • 1 yellow onion, chopped
  • 2 carrots, peeled and sliced 1/4″ thick
  • 1 celery rib, sliced 1/4″ thick
  • 2 garlic cloves, minced
  • 1 teaspoon Italian seasoning
  • 1 teaspoon tomato paste
  • 3 tablespoons gluten-free flour*
  • 16 fluid ounces (2 cups) chicken stock
  • 1/2 cup frozen peas
  • 2 fluid ounces (1/4 cup) heavy cream
  • 16 ounces gluten-free gnocchi*
  • 3 tablespoons fresh Italian parsley, minced
  • lemon


  1. Broil the chicken: Preheat the oven broiler to high (500°F). Rub butterflied chicken breast on each side with olive oil and season with salt and pepper. Place the chicken in an oven-safe baking dish (or on a sheet pan) and position the baking dish on an oven rack 4 inches below the heating element. Broil the chicken breasts for 3 minutes on each side (depending on how thick the chicken is and how hot your broiler is). An instant-read thermometer when inserted into the chicken reaches 165°F.
  2. Shred chicken: Using two forks, shred the chicken and set aside. Or quickly shred the chicken by placing it in the bowl of a stand mixer with the paddle attachment and turn it on until the chicken is shredded (this option is super easy but requires more cleanup).
  3. Sauté vegetables: Melt the butter over medium heat in a large pot or braiser. Add the carrots, onions, celery, garlic, salt, pepper, and Italian seasoning. Cook, stirring occasionally, until the vegetables are slightly softened, for about 5 minutes. Then sprinkle the sautéed vegetables with gluten-free all-purpose flour and stir for about 2 minutes to allow the flour to cook out its raw taste. Add tomato paste to the vegetable mixture. Then gradually add the chicken stock to the mixture while stirring to break up any lumps and incorporate the tomato paste. Bring the mixture to a boil over high heat.
  4. Cook gnocchi: Once the vegetable mixture reaches a boil, stir in the gnocchi and frozen peas, reduce the heat to medium, and cook until the gnocchi are tender (about 5 minutes). Then add the heavy cream and stir to combine.
  5. Bring it all together: Stir in the shredded chicken along with a big squeeze of fresh lemon juice to the gnocchi mixture. Give everything a few stirs to combine. Top with chopped parsley and serve!



Chicken: Shredded rotisserie chicken or chicken thighs would work well also.

Gluten-free flour: I used Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour.

Gluten-free gnocchi: I used store-bought gluten-free gnocchi made with a combination of potato and rice flour (or regular gnocchi if you are not gluten intolerant or celiac). I recommend avoiding gnocchi that include corn flour in the ingredients because of the difference in flavor and texture (corny gnocchi are not tasty in my opinion). However, cauliflower gnocchi, ricotta gnocchi, or pumpkin gnocchi could be a tasty substitute!

  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free
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