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