Baked Gnocchi with Chicken


About This Recipe

For this recipe you will need a skillet and a casserole. If you have an oven-safe skillet with deep sides, even better. Most skillets are only safe to 350 degree or 400; this recipe is baked at 425. A Dutch oven would work well too. I have saved a step and used a rotisserie chicken, but any cooked chicken will do, so this is great for transforming leftovers.

gnocchi with chicken

 

Baked Gnocchi with Chicken

 

Ingredients

    • 1 tablespoon extra virgin olive oil
    • 8 ounces mushrooms, sliced (about 4 cups)
    • kosher salt
    • freshly ground black pepper
    • 2 tablespoons unsalted butter
    • 2 tablespoons all-purpose flour
    • 1 1/2 cups whole milk
    • 1 cup chicken broth
    • 1/4 teaspoon freshly grated nutmeg
    • 1/2 rotisserie chicken, skin removed and shredded (2 cups)
    • 17 1/2 ounces potato gnocchi
    • 1 1/2 cups loosely packed baby spinach
    • 1/4 cup grated Parmesan cheese (1 ounce)

 

Instructions

 

Preheat the oven to 425 degrees F.

Heat your skillet over medium high heat, add the oil, then mushrooms, season with salt and pepper, and cook, stirring occasionally, until lightly browned, about 4 minutes or so. Transfer mushrooms to a plate and wipe out the skillet.

Reduce the heat under the skillet to medium and melt the butter in the skillet. Stir in the flour and cook, whisking, for about 3 minutes. Whisk in the milk and chicken broth, simmering while whisking, until slightly thickened, about 5 minutes. Season with 1/2 teaspoon salt and the nutmeg.

Add in the chicken, mushrooms, gnocchi, and spinach. Stir to coat everything and wilt the spinach. Sprinkle with Parmesan, then transfer the whole shebang to the oven. If using a separate casserole, transfer everything to the casserole, then sprinkle with the Parmesan.

Bake until bubbling, about 20 minutes. If you like, turn on the broiler and brown the top for about 3 minutes.

Serves 4.

NutritionLabel

6 Comments Add yours

  1. Kathy says:

    Does the gnocchi need to be cooked first?
    Thanks!

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  2. threeovens says:

    No, it cooks in the oven.

    Like

  3. Kathy says:

    FABULOUS recipe! This is an instant favorite. It’s simple to prepare and pure comfort food. I used about a pound and a half of gnocchi and more spinach than called for – and thought it was perfect for 4 people (with enough for a leftover lunch). I didn’t think the sauce was thick enough, but left it as it was and it turned out perfect once baked. Really fantastic meal. Thank you! P.S. I used freshly made gnocchi from a local Italian market. YUM! Made for Culinary Quest.

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    1. threeovens says:

      I’m so glad it turned out well for you. As you see the Sauce does get quite thick as it cooks.

      Like

  4. Sauce is what makes this special. Liked hint of nutmeg. Great way to use leftover turkey I had. Next time I will increase spinach. From Midwest so gnocchi was in freezer case so I did cook before putting in oven. Served with http://www.food.com/recipe/rosemary-and-parmesan-shortbread-347748 Thank you for sharing. Made for Culinary Quest 2014 for Cruising Culinary Queens.

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  5. Muffin Goddess says:

    Really good gnocchi! I needed to use up the bulk of some Costco-sized packages of baby bella mushrooms and baby spinach, and I had 2 1lb packages of gnocchi, so I doubled the recipe. The only thing I would change is that I would precook the spinach so I could squeeze out the excess liquid, because adding the extra spinach raw really thins out the sauce after baking. It was still very tasty, but very thin. I wasn’t sure about whether or not to precook the gnocchi, so I cooked mine before adding it to the casserole. Thanks for posting! Made for Culinary Quest I

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