Baked Mushroom, Spinach, and Chicken Gnocchi recipe

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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 ½ cups whole milk
1 cup chicken broth
½ teaspoon salt
¼ teaspoon ground nutmeg
½ (3 pound) rotisserie chicken, boned and shredded
1 (16 ounce) package potato gnocchi
2 cups baby spinach
¼ cup grated Parmesan cheese

Nutrition Info

452.2 calories
carbohydrate: 20.1 g
cholesterol: 135.4 mg
fat: 23.1 g
fiber: 1.4 g
protein: 39.9 g
saturatedFat: 10.1 g
servingSize: -
sodium: 653.8 mg
sugar: 3.7 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

6 servings

Recipe Note

This gnocchi bake with leftover rotisserie chicken is so good!

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