Chicken and Potato Dumplings aka Gnocchi

 

Ingredients:

2 T. unsalted butter

2 C. sliced white mushrooms

1½ C. yellow onion, diced

1 T. fresh thyme leaves

2 t. reduced salt chicken bouillon seasoning

½ t. salt

½ t. black pepper

3 C. shredded rotisserie chicken white meat

15-oz. bag frozen peas & carrots, thawed

2 (10.5-oz.) cans of cream of chicken with herbs soup

1½ C. chicken stock

12-oz. package of potato gnocchi

Directions:

1. In a large sauté pan, on medium heat, add the butter, sliced mushrooms, diced onions, fresh thyme leaves, chicken bouillon, salt, and black pepper. 
2. Sauté the vegetables for 2 to 3 minutes or until they are tender.
3. Add the diced rotisserie chicken, peas & carrots, and cream of chicken soup to the pan. 
4. Stir to combine fully.
5. Slowly stir in the chicken stock until the mixture is smooth and fully blended.
6. Bring the chicken mixture to a low boil, add the potato gnocchi, and reduce the heat to medium-low. 
7. Simmer the gnocchi chicken mixture for 15-20 minutes or until the gnocchi is fully cooked and tender. 
8. Be sure to stir often to keep the gnocchi from sticking together.
9. Remove from the heat and garnish with additional fresh thyme leaves if desired.