For some reason this year I’m already in the holiday spirit and it’s not even Thanksgiving time yet!  I’m just counting down the days until I can throw my Christmas tree up!  Today I even made my Christmas card list!  Anyway – the point is – I’m already craving the turkey and cranberry sauce and roasted veggies…. mmm!  Since my craving is a biiiit premature I decided to create something that isn’t exactly turkey dinner – but it sure hits the spot.  And to give it a twist, I substituted crust for gnocchi!

• 4 tablespoons of butter
• Handful of baby carrots (or large carrot) – chopped up
• 1/2 cup of flour (plus more if you need to thicken sauce)
• 3 cups of chicken broth
• 1 cup white wine
• 2-3 cups of cooked chicken (leftovers are great for this!)
• 1-2 cups of cauliflower chopped
• 1 package of potato gnocchi
• 1 cup dried cranberries

• Bring a medium pot of water to boil and add gnocchi, scooping them out as they rise to the top, straining them and and setting aside in a bowl.
• Melt the butter in a large skillet and add chopped carrot and cauliflower.  Cook on medium heat until veggies soften.
• Add the 1/2 cup of flour to the vegetables and butter and mix with a soft spatula until flour is completely mixed and skillet contents take on a paste-like consistency and brown a bit.
• Add 1 cup of white wine and 3 cups of chicken broth slowly, whisking as you go.
• After about 10 minutes, when mixture begins to thicken, add your cooked chopped chicken and cranberries to the skillet and let simmer until it reaches the consistency of the inside of a chicken pot pie!  If you need to, feel free to add another cup of chicken broth.
• Add in cooked potato gnocchi, combine well and serve with a side of cranberry sauce!

Pre-Thanksgiving in under 45 mintues!  La la laaa.