It’s delicious to bake leftover gnocchi with rotisserie chicken.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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
Instructions
- 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.
Nutrition Facts
| Calories | 452 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 135 mg |
| Dietary Fiber | 1 g |
| Protein | 40 g |
| Saturated Fat | 10 g |
| Sodium | 654 mg |
| Sugars | 4 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
No gnocchi as that added too many carbs for my husband. I would have loved to have them on the dinner!
Very tasty, easy to make but a bit gummy. Next time, I definitely will thin the sauce.