Can you believe October will be here TOMORROW?!
Halloween will be happening! Then Thanksgiving!
THEN CHRISTMAS!
Woah. Getting ahead of myself there. Probably should put Elf back in the DVD stack for a month or two.
But October does mean it will continue to get cooler, and cooler means more comfort food in my book. As I was looking through my Pinterest boards to figure out what I should whip up next, I discovered this recipe for “Lazy Girl’s Homemade Gnocchi” from the Novice Chef Blog.
I pinned this over a year ago and totally forgot about it, but gnocchi with instant mashed potato flakes? Sign me up!
I’ve always wanted to make homemade gnocchi, but every time I read through a recipe I became so intimidated that I ended up just buying gnocchi from the store. This dough, however, is an absolute breeze to work with and comes together in seconds in your food processor!
Once I had my gnocchi all rolled out, I knew exactly what I wanted to make with it. After having some phenomenal Chicken Pot Pie the other day, I found myself wanting more without the desire to make homemade pie crust again.
So I thought to myself: What about Chicken Pot Pie Gnocchi?
Friends, this is perhaps one of the best recipes I’ve ever come up with: ever. The gnocchi serve as the potatoes, which are then smothered in a creamy white sauce and tossed with peas, carrots, and chicken before being baked to perfection in the oven.
If you don’t feel like making gnocchi from scratch, you can always start with store-bought gnocchi and work through the recipe from there. I have to tell you though: making your own pasta is loads of fun and quite stress-relieving…
especially if you roll out your dough while blasting Pandora, dancing, and singing like a crazy person in your kitchen.
I do suggest only going through with that last part if no one else is at home. Otherwise, you might scare housemates.
Chicken Pot Pie Gnocchi Casserole
Ingredients
- 1 lb gnocchi store-bought or homemade
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 tbsp olive oil
- 1 medium onion finely chopped
- 1 1/2 cups frozen mixed vegetables peas, carrots, corn, thawed
- 1 1/2 cups cooked chicken breast diced
- 1/2 cup breadcrumbs seasoned
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F.
- Cook the gnocchi according to the package directions. Drain and set aside.
- In a small saucepan, bring the chicken broth to a boil over medium heat. Reduce the heat to low and let it simmer until it reduces by half, about 5 minutes.
- In a separate pan, heat the olive oil over medium heat. Add the chopped onions and cook for 5-7 minutes, stirring occasionally, until the onions are soft and golden brown.
- Add the thawed mixed vegetables to the pan and sauté for another 2-3 minutes.
- Stir in the cooked diced chicken breast and the reduced chicken broth. Add salt and pepper to taste.
- Add the cooked gnocchi to the pan and gently stir to combine.
- Pour the heavy cream over the chicken and gnocchi mixture and let it simmer for 2-3 minutes.
- Transfer the mixture to a casserole dish and sprinkle the seasoned breadcrumbs over the top.
- Bake for 10-12 minutes or until the breadcrumbs are golden brown and the casserole is bubbly.
