baked mushroom, spinach, and chicken gnocchi

baked mushroom, spinach, and chicken gnocchi
  • 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 1/2 cups whole milk
  • 1 cup chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 (3 pound) rotisserie chicken, boned and shredded
  • 1 (16 ounce) package potato gnocchi
  • 2 cups baby spinach
  • 1/4 cup grated Parmesan cheese


  1. Position a rack in the upper third of the oven; preheat to 425 degrees F (220 degrees C).
  2. 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.
  3. 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.
  4. Pour mixture into a large baking dish. Sprinkle liberally with Parmesan cheese.
  5. Bake in the preheated oven until bubbling, about 20 minutes.

10/14/2019
baked mushroom, spinach, and chicken gnocchi, recipe PT15M PT1H 5 455 calories

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