Baked Gnocchi With Chicken

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 tablespoon extra virgin olive oil
• 8 ounces mushrooms, sliced (4 cups)
• kosher salt
• fresh ground black pepper
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 1 cup chicken broth
• 1/4 teaspoon nutmeg, freshly grated
• 1/2 rotisserie chicken, skin removed, shredded (2 cups)
• 17 1/2 ounces potato gnocchi
• 1 1/2 cups baby spinach, loosely packed
• 1/4 cup parmesan cheese, grated (1 oz)

Recipe

• 1 preheat oven to 425 degrees f.
• 2 heat your skillet over medium high heat, add the oil, then mushrooms, season with salt and pepper, and cook, stirring occasionally, until lightly browned, about 4 minutes or so. transfer mushrooms to a plate and wipe out the skillet.
• 3 reduce the heat under the skillet to medium and melt the butter in the skillet. stir in the flour and cook, whisking, for about 3 minutes. whisk in the milk and chicken broth, simmering while whisking, until slightly thickened, about 5 minutes. season with 1/2 teaspoon salt and the nutmeg.
• 4 add in the chicken, mushrooms, gnocchi, and spinach. stir to coat everything and wilt the spinach. sprinkle with parmesan, then transfer the whole shebang to the oven. if using a separate casserole, transfer everything to the casserole, then sprinkle with the parmesan.
• 5 bake until bubbling, about 20 minutes. if you like, turn on the broiler and brown the top for about 3 minutes.