Creamy Chicken and Gnocchi With mushrooms and spinach
The soft, dumpling-like gnocchi amid a creamy sauce bolstered by the earthy flavors of parmesan and mushrooms — this is comfort food done right.
Ingredients
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1 tablespoon olive oil
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8 ounces sliced mushrooms
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Salt and pepper to taste
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2 tablespoons unsalted butter
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2 tablespoons flour
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1½ cups milk
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1 cup chicken broth
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¼ teaspoon nutmeg
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½ rotisserie chicken (remove skin and separate meat)
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1 box (17.5 ounces) gnocchi
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2 cups raw baby spinach
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¼ cup grated parmesan
Directions
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Preheat oven to 350 degrees.
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Sauté mushrooms in olive oil in a large, oven-proof pan (we used cast iron); season with salt and pepper and remove from pan.
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Melt butter in same pan; whisk in flour for three minutes. Then whisk in milk and broth.
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Simmer mixture and continue whisking until smooth and slightly thickened. Time to add the nutmeg, chicken, gnocchi, mushrooms and baby spinach, just until it wilts. Sprinkle with parmesan.
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Bake for 20 minutes at 350 degrees. Add another 5 or so minutes to brown the top at the end if you wish.
