Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces (450g)
  • ½ tsp salt (2.5 ml)
  • ¼ tsp black pepper (1.25 ml)
  • 1 medium yellow onion, chopped (approx. 1 cup)
  • 8 oz cremini mushrooms, sliced (225g)
  • 2 cloves garlic, minced
  • 2 cups chicken broth (475 ml)
  • 1 tsp dried thyme
  • 1 (17.6 oz) package potato gnocchi (500g)
  • ½ cup heavy cream (120 ml)
  • ¼ cup grated Parmesan cheese, plus more for serving
  • 2 tbsp chopped fresh parsley, for garnish (optional)

Instructions:

  1. Heat olive oil in a large pot over medium-high heat. Season chicken with salt and pepper. Add chicken to the pot and cook until browned on all sides and cooked through (internal temperature of 165°F/74°C). Remove chicken from the pot and set aside.
  2. Add onion and mushrooms to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
  3. Pour chicken broth into the pot, scraping up any browned bits from the bottom. Stir in thyme. Bring to a simmer.
  4. Add gnocchi to the simmering broth and cook according to package directions, about 2-3 minutes, or until they float to the surface.
  5. Return the cooked chicken to the pot. Stir in heavy cream and Parmesan cheese. Heat through, but do not boil.
  6. Ladle into bowls and garnish with fresh parsley and additional Parmesan cheese, if desired.