Add the chopped onion, celery, carrots, thyme and rosemary to the pot. Add the chicken broth and scrape the bottom of the pan to loosen the browned bits, bring to a boil, reduce the heat to a simmer and continue cooking for another 8 minutes.
Add in the gnocchi and cook for 3 more minutes or until the gnocchi starts to float to the surface.
You can use chicken breasts instead of thighs for this recipe.
For a vegetarian version, use vegetable stock and increase the amount of vegetables called in the recipe to your liking.
For a gluten free version, substitute the flour for 2 tsp of cornstarch.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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