Chicken Pot Pie Gnocchi

Yields: Serves 4

• 1 lb gnocchi, [homemade|http://www.thenovicechefblog.com/2013/01/gnocchi-in-a-brown-butter-sage-sauce/ ] or store-bought
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 tbsp vegetable oil
• 1 medium onion, chopped
• 1 1/2 cups frozen peas and carrots, thawed
• 1 1/2 cups cooked, cubed chicken
• 1/2 cup panko breadcrumbs, for topping

1. Preheat oven to 400 degrees. Cook gnocchi according to package directions and spread out flat on a parchment-lined baking sheet until ready to use.
2. Meanwhile, heat chicken broth in a small saucepan over medium heat and reduce by half (you should have 1/2 cup left in the pan). Remove from pan to a measuring cup. Add cream to pan and reduce it by half as well (you should have 1/4 cup cream). Return broth to pan with cream and stir to combine. Set aside.
3. Heat vegetable oil in a large cast-iron skillet over medium heat. Add onion and cook 5 minutes, or until soft and just beginning to brown. Add peas and carrots and saute for 2-3 minutes, then stir in chicken, followed by sauce and gnocchi along with salt and pepper to taste. Stir gently until well combined.
4. Top mixture with panko breadcrumbs and bake at 400 degrees until golden brown and bubbly, about 10 minutes.