I had never made gnocchi before but this looked so delicious I decided to test my luck! It was amazing, delicious, and surprisingly easy! I don’t think my family had faith it would turn out but, victoriously, the gnocchi came through – It is on our regular dinner rotation now!
1 tablespoon extra-virgin olive oil
8 ounces white mushrooms, sliced (about 4 cups)
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1 cup low-sodium chicken broth
1/4 teaspoon freshly grated nutmeg
1/2 rotisserie chicken, skin removed, meat shredded (about 2 cups)
1 17 .5-ounce package potato gnocchi
1 1/2 cups loosely packed baby spinach
1/4 cup grated parmesan cheese (about 1 ounce)
Position a rack in the upper third of the oven and preheat to 425 degrees F.
Heat the olive oil in a deep skillet over medium-high heat.
Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until lightly browned, about 4 minutes.
Transfer to a plate and wipe out the skillet.
Melt the butter in the skillet over medium heat; add the flour and cook, whisking, 3 minutes.
Whisk in the milk and chicken broth until smooth; simmer, whisking constantly, until slightly thickened, about 5 minutes.
Whisk in 1/2 teaspoon salt and the nutmeg.
Add the chicken, mushrooms, gnocchi and spinach to the sauce and stir until coated and the spinach wilts.
Transfer to a baking dish and sprinkle with the parmesan
Bake until bubbling – about 20 minutes.
Turn on the broiler; broil until lightly browned on top -about 3 more minutes.
Amount Per Serving
Total Fat 18 g
Cholesterol 146 mg
Sodium 663 mg
Potassium 747 mg
Total Carbohydrate 101 g
Protein 27 g
Vitamin A 37 %
Vitamin C 46 %
Calcium 13 %
Iron 36 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.