Chicken and dumplings

Chicken and Gnocchi Dumplings


  • 1 chicken, 3 pounds, roasted, shredded off the bones
  • 6 cups chicken stock
  • ¼ cup butter
  • 6 tablespoons butter
  • 2 stalks celery, chopped
  • 2 carrots, peeled and diced
  • 1 leek, thinly sliced
  • 1 parsnip, peeled and diced
  • ¼ cup parsley
  • ¼ cup chives
  • Salt and pepper
  • 16 ounces purchased gnocchi


Melt the butter over medium heat in a 5 QT SmartSteam™ or Dutch oven. Add the celery, carrots, leek and parsnip. Sauté the vegetables for about 2 minutes. Mix in the flour, creating a roux, stirring constantly for about 10 minutes. Do not let the roux get browned. Slowly add in the chicken stock, whisking over the heat until the stock thickens. Add the shredded chicken and herbs to the sauce and let it heat through.

Cook the gnocchi according to the package directions and drain.

Place the desired amount of gnocchi in a serving dish and top with the chicken mixture.


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