Baked Mushroom, Spinach, and Chicken Gnocchi Recipe

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 cups whole milk
• 1 cup chicken broth
• teaspoon salt
• teaspoon ground nutmeg
• (3 pound) rotisserie chicken, boned and shredded
• 1 (16 ounce) package potato gnocchi
• 2 cups baby spinach
• cup grated Parmesan cheese

Directions

Step 1: Preheat your oven to 425F (220C) and position the rack in the upper third.

Step 2: Heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and season with salt and pepper. Cook for about 4 minutes, or until the mushrooms start to soften. Transfer them to a plate or bowl and set aside.

Step 3: Wipe out the skillet, then melt the butter in the same pan. Once melted, whisk in the flour until a smooth paste forms, which should take about 3 minutes.

Step 4: Gradually whisk in the milk and chicken broth, ensuring the mixture is smooth. Continue to cook and whisk constantly until the sauce thickens, around 5 minutes.

Step 5: Season the sauce with teaspoon salt and ground nutmeg. Stir in the cooked mushrooms, shredded rotisserie chicken, gnocchi, and baby spinach. Stir everything until the gnocchi is well coated and the spinach wilts, about 3 minutes.

Step 6: Transfer the mixture into a large baking dish. Top generously with grated Parmesan cheese.

Step 7: Bake in the preheated oven for about 20 minutes, or until the dish is bubbling and the top is golden brown.

Nutrition Facts

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information is not available for all ingredients. If you are following a medically restrictive diet, consult your doctor or dietitian before preparing this recipe.