This gnocchi bake with leftover rotisserie chicken is so good!
Ingredients
- olive oil: 1 Tbsp
- fresh mushrooms: 1 pack (8 ounce pack, sliced)
- salt and ground black pepper: (to taste)
- unsalted butter: 2 Tbsp
- all-purpose flour: 2 Tbsp
- ½ cups whole milk: 1 piece
- chicken broth: 1 cup
- salt: 0.5 tsp
- ground nutmeg: 0.25 tsp
- rotisserie chicken, boned and: 0.5 piece (3 pound, shredded)
- Potato gnocchi: 1 pack (16 ounce pack)
- baby spinach: 2 cups
- Parmesan cheese: 0.25 cup (grated)
Metric Conversion
Stages of cooking
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Position a rack in the upper third of the oven; preheat to 425 degrees F (220 degrees C).
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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.
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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.
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Pour mixture into a large baking dish. Sprinkle liberally with Parmesan cheese.
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Bake in the preheated oven until bubbling, about 20 minutes.
