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Baked Mushroom, Spinach, and Chicken Gnocchi

Baked Mushroom, Spinach, and Chicken Gnocchi

Cost $12, save $8

Source: Recommended by CookPal

  • 35 Min
  • 6 Servings
  • $12

INGREDIENTS

  • Main Ingredients

    • 🍄 1 (8 ounce) package sliced fresh mushrooms
    • 🍗 ½ (3 pound) rotisserie chicken, boned and shredded
    • 1 (16 ounce) package potato gnocchi
    • 2 cups baby spinach

  • Sauce and Seasonings

    • 🧈 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

  • Toppings

    • 🧀 ¼ cup grated Parmesan cheese

  • Other Ingredients

    • 1 tablespoon olive oil
    • 🧂 Salt and ground black pepper, to taste

STEPS

1

Position a rack in the upper third of the oven; preheat to 425°F (220°C).

2

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.

3

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.

4

Add mushrooms, chicken, gnocchi, and spinach to the sauce. Stir until gnocchi are coated and spinach wilts, about 3 minutes.

5

Pour mixture into a large baking dish. Sprinkle liberally with Parmesan cheese.

6

Bake in the preheated oven until bubbling, about 20 minutes.

NUTRIENTS

Per 1 serving

🔥

452

Calories

  • 40
    Protein
  • 20
    Carbs
  • 23
    Fats

💡 To save time, use pre-sliced mushrooms and pre-grated Parmesan cheese.Leftovers can be refrigerated for up to 3 days and reheated in a microwave or oven.For a vegetarian option, substitute the chicken with sautéed zucchini or tofu.