Baked Chicken Gnocchi
Go beyond the traditional gnocchi with an easy and simple Baked Chicken Gnocchi for dinner this week. Rotisserie chicken and packaged or frozen gnocchi can transform into a yummy meal in under 30 minutes. The cheese and spinach make for the perfect combo of appetizing and healthy.
Equipment
Ingredients
- 1 tablespoon olive oil
- 8 ounces mushrooms (sliced)
- salt and pepper
- 2 tablespoons butter
- 2 tablespoons flour
- 1 ½ cups whole milk
- 1 cup chicken broth
- ¼ teaspoon nutmeg
- ½ rotisserie chicken (skin removed and meat shredded)
- 1 pound gnocchi
- 1 ½ cups baby spinach (loosely packed)
- ½ cup parmesan cheese
Instructions
- Preheat oven to 425º.
- Heat olive oil in a 10 inch cast iron or oven proof skillet over medium heat. Add mushrooms and cook until browned, season with salt and pepper and remove from the skillet to a plate.
- In the same skillet melt butter and add flour, whisking for about 1 minute. Slowly whisk in milk and chicken broth until smooth. Simmer, whisking constantly until slightly thickened about 5 minutes. Whisk in salt and nutmeg.
- Add shredded chicken, mushrooms, uncooked gnocchi and spinach and stir until coated and the spinach wilts. Sprinkle with cheese, transfer the skillet to the oven and bake until bubbly, about 15 minutes.
Barbara's Notes + Tips
- If you don't have an oven proof skillet, transfer it to a baking dish, you may have to increase the baking time.
- You do not boil the gnocchi before adding it to the dish, it will cook while it bakes in the sauce.
- If you want this to be cheesy, add some mozzarella along with the parmesan.
Nutrition
Calories: 415kcal | Carbohydrates: 34g | Protein: 32g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 99mg | Sodium: 878mg | Potassium: 513mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1017IU | Vitamin C: 6mg | Calcium: 204mg | Iron: 4mg