Nothing beats a warm, comforting bowl of classic chicken and dumplings with gnocchi when you’re craving something cozy and satisfying. This family-friendly recipe brings together tender shredded chicken, pillowy potato gnocchi, and hearty vegetables in a creamy, herb-kissed broth that tastes like home. It’s simple enough for busy weeknights yet comforting enough for slow Sundays when you want a meal that hugs you back.
Why You’ll Love This Classic Chicken and Dumplings with Gnocchi
- Pure comfort food: Creamy, savory, and deeply satisfying
- Easy twist on tradition: Gnocchi replaces dumplings with no extra prep
- Family-friendly: Mild flavors everyone enjoys
- One-pot meal: Fewer dishes, more time to relax
- Great leftovers: Even better the next day
This dish delivers all the nostalgic flavor of classic chicken and dumplings while keeping things simple and approachable.
Ingredients You’ll Need
- 1 lb chicken breasts or thighs
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 2 tbsp all-purpose flour
- 6 cups chicken broth
- 1 bay leaf
- 1 tsp fresh thyme
- Salt and pepper, to taste
- 1 package potato gnocchi
- 1 cup frozen peas
- 1 cup heavy cream
How to Make Classic Chicken and Dumplings with Gnocchi
Step 1: Sauté the vegetables
Heat olive oil and butter in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened and fragrant.
Step 2: Build the base
Add minced garlic and cook for 30 seconds. Sprinkle in the flour and stir well to coat the vegetables, creating a light roux.
Step 3: Simmer the chicken
Slowly pour in chicken broth while stirring. Add bay leaf, thyme, salt, and pepper. Nestle the chicken into the broth and bring to a gentle simmer. Cover and cook for about 15 minutes, until the chicken is fully cooked.
Step 4: Shred and return
Remove the chicken, shred it with two forks, and return it to the pot.
Step 5: Add gnocchi and finish
Stir in gnocchi and cook according to package directions, usually 2–3 minutes. Add peas and heavy cream, then simmer gently until the broth is thick, creamy, and comforting.
Remove bay leaf before serving.
Tips & Variations
- Shortcut option: Use pre-cooked rotisserie chicken
- Lighter version: Swap heavy cream for half-and-half
- Extra veggies: Add mushrooms or corn for more texture
- Gluten-free: Use gluten-free gnocchi and flour
- Herb boost: Fresh parsley or rosemary adds brightness
Serving Ideas & Storage
Serve hot with crusty bread or soft dinner rolls to soak up the creamy broth. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of broth or milk.
Classic Chicken and Dumplings with Gnocchi
- Total Time: 57 minutes
- Yield: 28 cookies 1x
- Diet: Vegetarian
Description
Soft, buttery, minty snowball cookies packed with mini chocolate chips and rolled in powdered sugar for a festive “snowy” finish. Perfect for holiday trays, gifting, and cozy cocoa nights.
Ingredients
1 cup (226 g) unsalted butter, softened
3/4 cup (90 g) powdered sugar (for dough)
1 1/2 cups (190 g) all-purpose flour
1/2 cup (64 g) cornstarch
1/2 tsp salt
1/2 to 1 tsp peppermint or mint extract (to taste)
3/4 cup (130 g) mini chocolate chips
1/2 cup (60 g) powdered sugar (for rolling, plus more as needed)
Instructions
1. Cream butter and 3/4 cup powdered sugar until light and fluffy.
2. Mix in mint/peppermint extract.
3. Whisk flour, cornstarch, and salt in a separate bowl. Gradually mix into the butter mixture until a soft dough forms.
4. Fold in mini chocolate chips.
5. Cover and chill dough 20–30 minutes for easier rolling.
6. Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
7. Roll dough into 1-inch balls and place 1–2 inches apart on the sheet.
8. Bake 10–12 minutes, until cookies are set but not browned.
9. Cool 5 minutes, then roll warm cookies in powdered sugar.
10. Cool completely, then roll again in powdered sugar for a snowy coating.
Notes
Mint strength: Start with 1/2 tsp extract and increase to 1 tsp if you want a stronger mint flavor.
Don’t overbake: These should stay pale—bake just until set.
Double-dip sugar: Rolling once warm and again cooled gives the best “snowball” look.
Storage: Airtight at room temp up to 5 days. Freeze up to 2 months; thaw and re-roll in sugar if needed.
Substitutions: Use dairy-free butter sticks for dairy-free. Swap mint extract for vanilla for classic snowballs.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 8 g
- Sodium: 55 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 18 mg
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~480 |
| Protein | 32g |
| Carbohydrates | 38g |
| Fat | 22g |
| Fiber | 4g |
| Sodium | ~780mg |
Final Thoughts
This classic chicken and dumplings with gnocchi recipe is everything comfort food should be — warm, creamy, and incredibly satisfying without being complicated. Whether you’re feeding a family or just craving something cozy, this dish deserves a regular spot in your dinner rotation.