One-Pot Cheesy Chicken and Gnocchi

One-Pot Cheesy Chicken and Gnocchi:

4 tbsp. butter, divided

2 tbsp. flour

1 heaping cup quartered and diced carrots, (about 1/8-inch thick)

1 1/2 cup milk

1 cup chicken broth

1/2 tsp. salt

1/2 tsp. black pepper

1 tsp. garlic powder

2 cups freshly shredded cheddar cheese (or your favorite combo)

1 (16 oz.) pkg. potato gnocchi (I use Pastene fresh vacuum packed)

2 cups diced or shredded cooked chicken

33 (one sleeve) butter flavor crackers (I use Ritz), crushed

3/4 cup frozen peas

Melt 2 tablespoons butter in a saucepan or skillet on medium heat. Add flour, whisking for 1 to 2 minutes. Don't let roux mixture brown. Slowly whisk in milk, working out lumps. Increase heat to medium high. Add chicken broth, carrots, salt, pepper, and garlic powder. Bring to a boil and reduce to medium low. Simmer until carrots are tender (about 6 to 7 minutes), stirring frequently.

Add cheese, whisking until smooth and creamy.

Increase heat to medium high. Add gnocchi and cook until tender, about 3 minutes, stirring (gently) frequently with a wooden or rubber spoon to prevent sticking. Reduce heat to medium if sauce comes to a hard boil. When gnocchi is tender, add chicken and peas. Cook for one minute. Remove from heat.

Preheat oven to low broil. Place 2 tablespoons butter in a medium bowl and melt in microwave. Add cracker crumbs. Coat with butter. Place crumb mixture over content in saucepan. Place pan in oven and broil until crumbs are toasted and crispy, about 3 minutes. Garnish with parsley, optional. Makes 4 servings.

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