Aromatics & Vegetables:

• 5 tablespoons unsalted butter
• 3 medium carrots, sliced into half-moons
• 3 celery ribs, diced
• 10 ounces cremini mushrooms, quartered
• 1 medium yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 teaspoon fresh thyme leaves
• 1/4 cup fresh parsley, chopped

Sauce Base:

• 1/4 cup all-purpose flour or GF flour blend
• 3 cups chicken stock, homemade preferred
• 1 cup whole milk or half-and-half
• 1 tablespoon Dijon mustard
• 1 1/2 teaspoons Italian seasoning
• 1/4 teaspoon nutmeg, optional

Main Components:

• 16 ounces fresh potato gnocchi
• 2 1/2 cups cooked chicken, torn into bite-sized pieces
• 1 cup sweet peas, fresh or frozen
• Salt and freshly ground black pepper, to taste
• Grated Parmesan for serving, optional