Baked Gnocchi With Chicken Recipes

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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

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

BAKED GNOCCHI WITH CHICKEN



Baked Gnocchi With Chicken image

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. A Dutch oven would work well too.

Provided by threeovens

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon extra virgin olive oil
8 ounces mushrooms, sliced (4 cups)
kosher salt
fresh 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 nutmeg, freshly grated
1/2 rotisserie chicken, skin removed, shredded (2 cups)
17 1/2 ounces potato gnocchi
1 1/2 cups Baby Spinach, loosely packed
1/4 cup parmesan cheese, grated (1 oz)

Steps:

  • Preheat 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.

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