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chicken & gnocchi dumplings shown in a blue enameled skillet
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5 from 1 vote

Chicken & Gnocchi Dumplings

A chicken and dumpling skillet with gnocchi is a yummy shortcut on the classic that yields creamy comfort food your family will love! It is the perfect way to make a dumpling stew any night of the week.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Casserole, Dinner
Cuisine: American
Servings: 6
Calories: 353kcal


  • 1 16 oz pkg gnocchi
  • 1 16 oz pkg frozen peas & carrots
  • 1 lb boneless, skinless chicken breasts trimmed of fat and cit into roughly 1" cubes
  • 1/3 cup flour
  • 2 tbsp extra virgin olive oil
  • 1 1/2 tbsp butter
  • salt & pepper to taste
  • 1 1/2 cups celery thinly sliced
  • 1 white onion peeled & sliced
  • 1 1/4 tsp dried thyme leaves
  • 1/4 tsp dried oregano
  • 2 cup gnocchi water (from cooking) + 1 1/2 tsp chicken bouillon base
  • 1/2 tsp garlic powder
  • seasoned salt to taste


  • Bring a large pot of salted water to a rolling boil. While waiting, separate any stuck together gnocchi.
  • Once boiling carefully add the gnocchi to the pot and cook them for 2 minutes.
  • Using a slotted spoon, remove the gnocchi to a waiting strainer and run them under cold water, stirring as needed, to stop the cooking process and prevent sticking. Set aside.
  • Add the frozen vegetables to the pot of hot water, and let them cook just until soft. Remove two cups of the water from the pot an set aside.
  • Add the chicken to a large mixing bowl, and sprinkle the flour out overtop. Toss until evenly coated.
  • Add the olive oil to a large skillet set over medium high heat. Once hot shake the chicken so that any excess flour falls back into the bowl, and then add the chicken to the skillet.
  • Season the chicken with salt & pepper, stirring occasionally, and cook until all the pieces are nicely browned. Using a slotted spoon, transfer all of the chicken to a waiting plate; set aside.
  • Melt the butter in the skillet, and then add in the vegetables along with the thyme and oregano. Give everything a good stir to combine, and then cook (stirring occasionally) about 5-7 minutes or until the vegetables are tender yet still crisp.
  • Sprinkle the reserved flour evenly out over the veggie mixture, and stir to combine/coat.
  • Pour in the broth, using a sturdy spoon scrape the bottom of the pan to deglaze while the stew mixture comes together & thickens.
  • Add the chicken back to the skillet, stirring to combine. Let the mixture simmer for 2-3 minutes.
  • Stir the gnocchi and the peas & carrots into the stew mixture.
  • Add the garlic powder and the seasoned salt, stirring to combine. Let the mixture simmer for 2-3 more minutes before ladling into bowls and serving.


recipe adapted from Chew Nibble Nosh


Calories: 353kcal | Carbohydrates: 43g | Protein: 23g | Fat: 11g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 450mg | Potassium: 533mg | Fiber: 5g | Sugar: 1g | Vitamin A: 7413IU | Vitamin C: 12mg | Calcium: 61mg | Iron: 5mg