BAKED MUSHROOM, SPINACH, AND CHICKEN GNOCCHI

Baked Mushroom, Spinach, and Chicken Gnocchi image

This gnocchi bake with leftover rotisserie chicken is so good!

Provided by Diana Bell

Categories Meat and Poultry Recipes Chicken Baked and Roasted

Time 45m

Yield 6

Number Of Ingredients 13

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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

Steps:

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 452.2 calories, Carbohydrate 20.1 g, Cholesterol 135.4 mg, Fat 23.1 g, Fiber 1.4 g, Protein 39.9 g, SaturatedFat 10.1 g, Sodium 653.8 mg, Sugar 3.7 g