Chicken and Gnocchi soup

* 1 tablespoon butter or margarine
* ½ cup frozen chopped onion
* 1 (10-ounce) package frozen peas and carrots
* 3 tablespoons flour
* 1 (32-ounce) container chicken broth
* ½ teaspoon salt
* ½ teaspoon pepper
* 1 rotisserie chicken, breast meat diced (about 2 cups)
* 1 (1-pound) package potato gnocchi


In a large saucepan or soup pot over medium-high heat, melt the butter or margarine.
Add the onion and peas and carrots, and cook until tender, about 5 minutes.
Add flour, stirring well to coat the vegetables.
Add the chicken broth, salt, and pepper, and bring to a boil. Boil for 2 minutes, until broth thickens slightly.
Reduce heat to medium and add the chicken and gnocchi, stirring well to mix. Simmer for 5 minutes, until gnocchi rise to the top of the broth.