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