Equipment Needed
- Large, oven-safe skillet or Dutch oven (This is crucial! I use my 12-inch cast iron skillet.)
- Wooden spoon or spatula
- Measuring cups and spoons
- Cutting board & knife
- Can opener
Step-by-Step Instructions
First, we start by building our flavor base. Preheat your oven to 400°F (200°C). In your large oven-safe skillet, heat the olive oil and 2 tablespoons of the butter over medium heat. Once it’s shimmering, add the diced onion. Here’s my tip: cook them slowly, stirring occasionally, for a good 5-7 minutes until they’re soft and translucent, not browned. This sweetens them up beautifully. Add the garlic and sliced mushrooms, cooking for another 3-4 minutes until the mushrooms have softened and released their moisture. The smell at this stage is absolutely heavenly.
Next, it’s time to create that creamy, dreamy filling. Push the veggie mixture to the sides of the pan and add the remaining 2 tablespoons of butter to the center. Let it melt, then dump in the entire package of gnocchi. Toss them in the butter and let them toast for just 2-3 minutes—you’ll see them start to get a slight golden tint. This little step prevents them from becoming gluey in the final bake. Now, add the shredded chicken, frozen peas and carrots, cream of chicken soup, chicken stock, bouillon seasoning, thyme, and pepper. Stir everything together until it’s a cohesive, creamy mixture. Let it come to a gentle simmer.
Once your filling is simmering, take it off the heat. This is where I stir in the heavy cream and the Parmesan cheese if I’m using it. The Parmesan adds a wonderful salty, nutty depth that I adore. Give it one final, thorough stir. The mixture will be thick but saucy. If it looks too thick, add a splash more chicken stock. Don’t worry about the gnocchi being perfectly arranged; they’ll settle as they bake.
Finally, transfer the skillet directly to your preheated oven. I learned the hard way to place a baking sheet on the rack below to catch any potential bubble-overs—it saves a big cleanup! Bake for 20-25 minutes, until the top is golden brown and the filling is bubbling vigorously around the edges. The wait is the hardest part, as the most incredible aroma fills your kitchen. Let it cool for about 10 minutes before serving; this allows the filling to thicken up just enough so it doesn’t run all over the plate.(See the next page below to continue…)