This dish was born out of one those days when grocery shopping day was overdue and we had little in the house that I thought I could pull together as a meal. We had part of a left over store bought rotisserie chicken in the fridge along with odds and ends of veggies that had made it to the end of the week. So, I played it by ear and we ended up really enjoying the results. You could very easily leave out the chicken and make this a vegetarian dish.

Ingredients

4 serv.

leeks, quartered lengthwise and then chopped up↗2 cups
carrot, shredded↗3⁄4 cup
canola oil↗1 teaspoon
cooked boneless skinless chicken breasts, shredded↗2 cups
garlic powder↗1⁄4 teaspoon
dried parsley↗1⁄2 teaspoon
98% fat-free condensed mushroom soup1 (10 ounce) can
gnocchi17 1⁄2 ounces
reduced-fat cheddar cheese, shredded↗1 cup

Step-by-step instructions

1
Put a pot of water on to boil for the gnocchi when it is time and preheat your broiler/grill.
2
Heat a nonstick pan and add the oil.
3
Put the leeks and carrots in with the oil and cook over a medium heat, stirring frequently, for about five minutes or until the leeks have softened.
4
By this time your water should be boiling. So, put the gnocchi in the water and cook according to package instructions. The brand I use only takes two minutes.
5
Meanwhile, add the cooked chicken to the pan with the leeks and carrots and just stir through.
6
Add the can of mushroom soup to the pan along with the garlic powder and parsley and stir to combine.
7
Add the cooked and drained gnocchi and softly stir so the that gnocchi is coated in the other ingredients.
8
Transfer to an oven proof dish.
9
Sprinkle with the cheese and put under the broiler/grill until the cheese is melted and bubbly.
10
Serve with a salad or green veggies.

Source: food.com

Original recipe ↗

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