1 16-ounce package shelf-stable gnocchi

1 cup thawed frozen peas

1 pound boneless, skinless chicken thighs, trimmed, cut into 1-inch pieces

⅓ Cup all-purpose flour

2 tablespoons extra-virgin olive oil, divided

¼ teaspoon salt

½ teaspoon ground pepper, divided

2 cups diced carrots

1 cup sliced celery

1 medium onion, diced

1 tablespoon chopped fresh thyme or 1 teaspoon dried

1 ¾ cups low-sodium chicken broth

 

Bring a large saucepan of water to a boil. Add gnocchi and cook, stirring frequently, for 2 minutes. Stir in peas and cook until the gnocchi are tender, 1 to 2 minutes more. Drain.

 

Meanwhile, toss chicken with flour in a bowl until coated. Heat 1 tablespoon oil in a large skillet over medium-high heat. Transfer the chicken to the pan (reserving the flour remaining in the bowl) and sprinkle with 1/4 teaspoon each salt and pepper. Cook, stirring occasionally, until lightly browned, about 5 minutes. Transfer the chicken to a plate.

 

Add the remaining 1 tablespoon oil to the pan. Add carrots, celery, onion, thyme and the remaining 1/4 teaspoon pepper; cook, stirring occasionally, until the vegetables are crisp-tender, 5 to 7 minutes. Sprinkle the reserved flour over the vegetables; stir to coat. Stir in broth and the chicken. Cook, stirring occasionally, until the stew is thickened, about 3 minutes. Add the gnocchi and peas and cook, gently stirring, until the gnocchi are hot, about 2 minutes.