Baked Mushroom, Spinach, and Chicken Gnocchi recipe
All Recipes Meat and Poultry Recipes Chicken Baked and Roasted
Ingredients
- 1 tablespoon olive oil 1 (8 ounce) package sliced fresh mushrooms salt and ground black pepper to taste 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 ½ cups whole milk 1 cup chicken broth ½ teaspoon salt ¼ teaspoon ground nutmeg ½ (3 pound) rotisserie chicken, boned and shredded 1 (16 ounce) package potato gnocchi 2 cups baby spinach ¼ cup grated Parmesan cheese
Nutrition Info
- 452.2 caloriescarbohydrate: 20.1 gcholesterol: 135.4 mgfat: 23.1 gfiber: 1.4 gprotein: 39.9 gsaturatedFat: 10.1 gservingSize: -sodium: 653.8 mgsugar: 3.7 gtransFat: : -unsaturatedFat: : -
Directions Baked Mushroom, Spinach, and Chicken Gnocchi
Directions
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Position a rack in the upper third of the oven, preheat to 425 degrees F (220 degrees C).
Heat oil in a large skillet over medium heat. Add mushrooms and season with salt and pepper. Cook until starting to soften, about 4 minutes. Transfer to a plate or bowl. Wipe out skillet.
Melt butter in the same skillet. Whisk in flour until a paste forms, about 3 minutes. Whisk in milk and broth until smooth. Simmer, whisking constantly, until thickened, about 5 minutes. Season with 1/2 teaspoon salt and nutmeg. Add mushrooms, chicken, gnocchi, and spinach to the sauce. Stir until gnocchi are coated and spinach wilts, about 3 minutes.
Pour mixture into a large baking dish. Sprinkle liberally with Parmesan cheese.
Bake in the preheated oven until bubbling, about 20 minutes.