This quick chicken and dumplings recipe uses gnocchi and rotisserie chicken for a cozy, weeknight-friendly spin on a classic comfort dish. Ready in 30 minutes!
Why You’ll Love This Quick Chicken and Dumplings
Chicken and dumplings usually means hours in the kitchen, rolling out dough and simmering pots. Not this version. With pillowy gnocchi as the dumplings and rotisserie chicken for a shortcut, dinner comes together in under 30 minutes—and it still tastes like you cooked it all day.
It’s creamy, cozy, and deeply satisfying, the kind of dish that makes you want to curl up on the couch with a big bowl and a blanket. Perfect for family dinners, chilly nights, or when you need a little comfort with zero fuss.
Tips & Variations
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Veggie Swap: Use butternut squash instead of carrots for a slightly sweeter flavor.
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Make It Lighter: Sub half-and-half or whole milk for the heavy cream.
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Extra Cozy: Add a splash of white wine with the stock for depth.
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Meal Prep Tip: Chop the veggies in advance or grab pre-chopped mirepoix from the store to make this truly weeknight-fast.
What to Serve with Chicken and Dumplings
This dish is hearty on its own, but you can round it out with:
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A crisp side salad with lemon vinaigrette
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Warm biscuits or crusty bread for dipping
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Steamed green beans or roasted broccoli for balance
Final Thoughts
This Quick Chicken and Dumplings with Gnocchi is proof you don’t need hours to create comfort food magic. It’s weeknight-friendly, cozy enough for company, and guaranteed to become part of your winter dinner rotation.
It’s creamy, cozy, and deeply satisfying, the kind of dish that makes you want to curl up on the couch with a big bowl and a blanket. Perfect for family dinners, chilly nights, or when you need a little comfort with zero fuss.
Quick Chicken and Dumplings Recipe with Gnocchi
Description
Adapted from NY Times Cooking
Ingredients
3 tablespoons unsalted butter
2 medium carrots or 8 ounces butternut squash, peeled and chopped into ½-inch pieces (about 1 cup)
1 medium leek, trimmed, white and pale green portion halved lengthwise and thinly sliced (about 1 cup)
2 medium celery stalks, peeled and sliced ½-inch thick (about ⅔ cup)
3 garlic cloves, finely chopped
1 tablespoon finely chopped fresh rosemary
2 teaspoons fresh thyme leaves
1 teaspoon poultry seasoning (optional)
Kosher salt and black pepper
3 tablespoons all-purpose flour
5 cups chicken stock
1 cup heavy cream
1 (16-ounce) package fresh or shelf-stable store-bought gnocchi
½ small (3-pound) store-bought rotisserie chicken, skin and bones discarded, meat torn into bite-size pieces (about 2 cups shredded meat)
Fresh tarragon, parsley or dill, for garnish
Instructions
Step 1
In a large pot, melt the butter over medium. Add the carrots, leek, celery, garlic, rosemary, thyme and poultry seasoning, if using. Season generously with salt and pepper, and cook, stirring occasionally, until vegetables are slightly softened, about 5 minutes.
Step 2
Sprinkle with the flour, then cook, stirring, 2 minutes. (This cooks the flour to soften its raw flavor.) Gradually stir in the stock and cream, and bring to a boil over high heat.
Step 3
Once the mixture boils, stir in the gnocchi, reduce the heat to medium and cook until gnocchi and vegetables are tender, about 5 minutes. Stir in the chicken in the last couple of minutes. Season to taste with salt and pepper. Divide among bowls and top with fresh tarragon and more black pepper, if desired.
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