Chicken Gnocchi Stew


  • 1 stick (8 tbsp.) butter
  • Splash of olive oil— about 1 tbsp.
  • ½ c. diced onion
  • ½ c. diced shallots
  • ¼ c. minced celery
  • 1 ½ c. shredded carrots
  • 6 cloves minced garlic
  • 1 tsp. Italian seasoning (or more to taste)
  • ½ tsp. thyme (or more to taste)
  • 1 tsp. sea salt (or more to taste)
  • ½ tsp. ground black pepper (or more to taste)
  • ½ c. plus one tbsp. all-purpose flour
  • 8 c. low sodium chicken broth
  • 1 bay leaf
  • 2 lbs. diced chicken breast
  • 2 c. frozen shoepeg corn
  • 2 c. frozen butter peas (other peas will work as well)
  • 4 c. heavy cream
  • 2 – 3 lbs. gnocchi (I like either De Cecco or DeLallo—you want the kind that’s 80% or more potato, and as few other ingredients as possible.)
  • A couple handfuls of fresh baby spinach (if desired)
  • Shredded parmesan, chopped bacon, and chopped scallions for topping if desired

This can be made on the stove or in an Instant Pot pressure cooker. These directions are for the Instant Pot version. I have one of the large ones. This may not fit in smaller models. On a stove, you just have to cook it longer. Stove top cooking time is approximately 45 minutes.

1. Gather ingredients.
2. Dice and mince the vegetables.
3. Measure spices.
4. Turn the Instant Pot to sauté and heat.
5. Add olive oil and butter and heat until butter is melted and bubbly.
6. Add onion, shallots, celery and carrots. Sauté until vegetables are softened, about 5 – 7 minutes.
7. Add garlic and cook another minute or two.
8. Add Italian seasoning, thyme, salt and pepper, and cook another minute.
9. Sprinkle flour evenly over mixture. Cook and stir a minute or two, making sure to stir up anything sticking to the bottom.
10. Add chicken broth. Scrape the bottom to get any caramelized bits into the stew. It makes the stew taste better and also keeps the “burn” light from coming on during cooking.
11. Add the raw diced chicken, peas, corn, and bay leaf.
12. Stir, then put the lid on the pot.
13. Set the Instant Pot to pressure cook high and cook for 8 minutes. (If cooking on the stove, cooking time is approximately 45 minutes.)
14. Let the pot release pressure naturally for ten minutes, then press the valve to release the remaining pressure.
15. Turn the Instant Pot to sauté.
16. Add the cream and let heat for two minutes.
17. Add the gnocchi and cook until it floats to the top, about 4 – 5 minutes.
18. If you want spinach in yours—I don’t, but a lot of folks like spinach in their gnocchi stew because that’s how the Olive Garden does it—stir it in with the gnocchi. I figure my version is so unhealthy, spinach isn’t going to help things.
19. Remove the bay leaf and serve immediately. Top with shredded parmesan, crumbled bacon, and/or chopped scallions if desired.