Instructions
Step 1: Prep the Gnocchi
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Preheat your oven to 400°F (200°C).
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Bring a pot of salted water to a boil. Add the gnocchi and cook according to package directions (usually just a few minutes until they float to the surface).
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Drain the gnocchi immediately and toss them with 1 tablespoon of olive oil to prevent sticking. Set aside.
Step 2: Start the Filling (The Roux)
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Melt the butter in a large Dutch oven or deep, oven-safe skillet over medium heat.
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Add the chopped onion, carrots, and celery. Sauté for about 8-10 minutes, or until the vegetables are tender.
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Sprinkle the $\frac{1}{2}$ cup of flour over the vegetables. Cook, stirring constantly for 1 minute—this is your roux, which will thicken the sauce.
Step 3: Create the Sauce
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Gradually whisk in the chicken broth, pouring slowly to prevent lumps from forming.
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Stir in the milk (or half-and-half).
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Bring the mixture to a simmer, stirring occasionally. The sauce should thicken considerably as it simmers (about 3-5 minutes).
Step 4: Finish the Filling
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Remove the pot from the heat.
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Stir in the cooked chicken, frozen peas, frozen corn, and fresh thyme.
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Season generously with salt and black pepper to taste. Tip: The sauce should be seasoned well, as the gnocchi will absorb some of the flavor.
Step 5: Assemble and Bake
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If your filling pot is oven-safe, you can continue with it. Otherwise, pour the filling into a 9x13-inch baking dish.
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Arrange the cooked gnocchi evenly over the top of the filling, covering the surface completely.
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Sprinkle the $\frac{1}{4}$ cup of grated Parmesan cheese over the gnocchi.
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Bake for 15-20 minutes, or until the sauce is bubbly and the gnocchi topping is golden brown and slightly crispy.
Step 6: Serve
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Allow the pot pie to cool for about 5 minutes before serving (this helps the sauce set).
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Garnish with freshly chopped parsley and serve hot. Enjoy the ultimate comfort casserole!
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