Baked Gnocchi
With Chicken
1 tablespoon
extra-virgin olive oil
8 oz. White
mushrooms, sliced
kosher salt and
freshly ground pepper
2 tablespoons
unsalted butter
2 tablespoons
all-purpose flour
1 ½ cups whole
milk
1 cup low-sodium
chicken broth
¼ teaspoon
freshly grated nutmeg
½ rotisserie
chicken, skin removed and meat shredded
17 ½ ounce
package potato gnocchi
1 ½ cups
loosely packed baby spinach
¼ cup grated
parmesan
Position a rack
in the upper third of oven and preheat to 425. Heat oil in a deep
ovenproof skillet over medium-high heat. Add mushrooms; season with
salt and pepper; cook, stirring occasionally until lightly browned
(about 4 minutes). Transfer to a plate and wipe out skillet.
Melt butter in
skillet over medium heat; add flour and cook, whisking, 3 minutes.
Whisk in the milk and chicken broth until smooth; simmer, whisking
constantly, until slightly thickened – about 5 minutes. Whisk in ½
teaspoon salt and the nutmeg. Add the chicken, mushrooms, gnocchi and
spinach to the sauce and stir until coated and spinach wilts.
Sprinkle with parmesan, transfer to oven and bake until bubbling,
about 20 minutes. Turn on broiler and broil until lightly browned on
top, about 3 minutes.
