Chicken and Gnocchi with Spring Vegetables

This cozy chicken and gnocchi with spring vegetables recipe swaps dumplings for pillowy gnocchi with fresh fennel, carrots, and leeks in a light broth. A healthy one-pot dinner in 1 hour!

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• 🔎 A quick look at this recipe
• ❤️ Why we love this recipe
• Here’s how you make this recipe
• Recipe FAQs
• Chicken and Gnocchi with Spring Vegetables

🔎 A quick look at this recipe

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❤️ Why we love this recipe

Chicken and dumplings, how do I love thee?  More ways than there would be room to list in this post, that’s for sure.

And while one of the reasons I love it so is that chicken and dumplings is a warm and hearty comfort food, and that heartiness used to keep this in the Cold Winter’s Night part of my recipe repertoire.

But now that I’ve found a version that replaces the dumplings with gnocchi and that introduces some spring veggies into the action?  Chicken and dumplings all year round!

Simmering the chicken in broth keeps it tender while building some great flavor, and a butter-flour mixture gives the broth a creamy texture without making it heavy.

Fennel, leeks, and carrots add sweetness and brightness, while gnocchi provide the pillowy, dumpling-like texture that makes the dish super satisfying. The result? A spring and summer tyle one-pot chicken and dumplings meal that’s both cozy and light. Happiness

Here’s how you make this recipe

So here’s what happens.  Take some nice chicken broth (I like the Pacific and Imagine varieties) and cook up a few chicken breasts in the broth until they are just cooked through.

Take out the chicken, saving the hot broth. Cool ’em off a little and shred them into bite-sized pieces.  Can I just say that shredded chicken is heaven? It is.

Now melt a little butter in a small pot and stir in some flour to make a nice little roux.  Whisk it into your hot broth, and in a few minutes it’s going to thicken it up just enough to make a gorgeous light sauce.

Now toss in all those lovely chopped veggies…the fennel, the leek, the carrots…and let them simmer for about 5 minutes.  You want them cooked but not mushy.

Now add the chicken back to the pot with some chopped parsley and a little salt and pepper and stir it all up.

Meanwhile back at the ranch, cook up your gnocchi in a pot of boiling water until they are nice and tender…this is going to take about 5 minutes.

Drain ’em and add them to the chicken mixture, and stir it all lovingly until it’s one big pot of deliciousness.

Now transfer it to a big serving bowl or individual plates and garnish it with a little more parsley and some parmesan that you have cleverly shaved with your vegetable peeler.

Springtime chicken and dumplings.  Oh yes!

Recipe FAQs

Can I use rotisserie chicken instead of cooking chicken breasts?

Yes. Substitute about 3–4 cups of shredded rotisserie chicken and use prepared chicken broth. Add the chicken near the end of cooking so it doesn’t dry out.

Can I make this recipe ahead of time?

Yes, but for the best texture, cook the stew ahead and add the gnocchi when reheating. Gnocchi can become softer if stored in the broth overnight.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. The broth may thicken as it sits.

What can I substitute for fennel?

Celery is the closest substitute for texture. You can also use extra carrots or leeks if you prefer.

Can I use other vegetables?

Absolutely. Peas, asparagus, green beans, spinach, or mushrooms would all fit well with the spring vegetable theme.

Why is my broth too thick or too thin?

If it’s too thick, add a little extra chicken broth. If it’s too thin, simmer it uncovered for a few extra minutes to reduce and thicken.

Can I use chicken thighs instead of chicken breasts?

Yes. Boneless, skinless chicken thighs are a flavorful substitute and tend to stay moist during cooking.

How do I know when the gnocchi are done?

Most gnocchi are cooked when they float to the surface of the broth, usually within 2–4 minutes.