Are gnocchi the same as dumplings?

It depends on who you're asking and what part of the world you live in. Gnocchi are Italian dumplings typically made from potato and flour and not to be confused with the biscuit-like dumplings made from flour, butter (or shortening), and milk (or buttermilk) used in chicken and dumplings recipes classic to the Southern United States.

Is this chicken and dumplings recipe supposed to be thick or soupy?

The answer is it depends on how you would like it and what your food mood is leaning toward. I created this recipe to land somewhere in the middle, not too thick or too soupy. However, if you'd like it to be a little bit thicker use a little bit less broth and cream, or if you'd prefer to make it more soupy add a bit more broth. This recipe is adaptable to however your cravings lead!

What do I serve with chicken and gnocchi dumplings?

I think this creamy chicken and gnocchi dumplings recipe is a perfect standalone one-dish meal. It's hearty and filling all on its own but if you'd like to round out the meal with some extra veggies, a simple green salad would be a tasty pairing.

Comforting Chicken & Gnocchi Dumplings

Description

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.

Ingredients

Units Scale

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
3 tablespoons gluten-free all-purpose flour*
1 teaspoon tomato paste
16 fluid ounces (2 cups) chicken stock
16 ounces gluten-free gnocchi*
1/2 cup frozen peas
2 fluid ounces (1/4 cup) heavy cream
3 tablespoons fresh Italian parsley, minced
lemon

Cook Mode Prevent your screen from going dark

Instructions

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.
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).
Sauté vegetables: Melt the butter over medium heat in a large pot or braiser. Add the onions, carrots, celery, garlic, Italian seasoning, and salt and pepper to taste 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.
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.
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!

Equipment

Braiser

Buy Now →

Notes

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