Easy Chicken and Gnocchi Soup

Directions

1. In a Dutch oven, melt the butter over medium-high heat. Season the chicken as desired. Cook the chicken, stirring occasionally, until light golden, about 5 minutes. Remove with slotted spoon to a plate.
2. Add the onion, celery and carrot to pot; cook, over medium heat, stirring until softened, about 5 minutes. Add the flour; cook, stirring for 1 minute. Gradually stir in broth, scraping up any brown bits. Bring to a boil.
3. Add the gnocchi, peas and thyme to pot; return the chicken to the pot. Cook 2 to 3 minutes, or until gnocchi floats to surface.  Sprinkle each serving with cheese.