Step 1

Place a large pot of salty water over high heat  and bring to a boil. Place a skillet on another burner over medium-high heat.

Step 2

Once the water is boiling... Add the butter, onions, carrots, and garlic to the skillet. Sautee for 2-3 minutes, then drop the DeLallo gnocchi in the boiling water. Stir and bring back to a boil.

Step 3

Add the chicken to the skillet at the same time you add the gnocchi to the boiling water. Salt and pepper, then saute for 2-3 minutes. Add the red Italian peppers and stir.

Step 4

After 3-4 minutes the gnocchi should start rising to the top. Use a skimmer to scoop the gnocchi out of the boiling water and into the skillet. Reserve the pasta water.

Step 5

Now add the frozen peas, Dijon mustard, crushed red pepper, and 1/3 cup of salty pasta water to the skillet. Stir to coat and thaw the peas. Add the cheese and parsley. Stir to melt the cheese, then salt and pepper to taste and serve immediately.