Rooster & Gnocchi Dumplings for Two

Bring a medium saucepan of water to a boil. Add gnocchi and cook dinner, stirring regularly, for 2 minutes. Tear in peas and cook dinner unless the gnocchi are delicate, 1 to 2 minutes more. Drain.

Meanwhile, toss rooster with flour in a bowl unless covered. Warmth 2 teaspoons oil in a medium skillet over medium-excessive heat. Switch the rooster to the pan (reserving the flour remaining in the bowl) and sprinkle with 1/8 teaspoon each salt and pepper. Cook, stirring as soon as in some time, unless lightly browned, 4 to 5 minutes. Switch the rooster to a plate.

Add the remaining 2 teaspoons oil to the pan. Add carrot, celery, onion, thyme and the remaining 1/8 teaspoon pepper; cook dinner, stirring as soon as in some time, unless the greens are crisp-delicate, 4 to 6 minutes. Sprinkle the reserved flour over the greens; rush to coat. Tear in broth and the rooster. Cook, stirring as soon as in some time, unless the stew is thickened, 2 to a pair minutes. Add the gnocchi and peas and cook dinner, gently stirring, unless the gnocchi are sizzling, about 2 minutes.