Creamy-Baked-Chicken-Gnocchi-with-Spinach-and-Mushrooms
Creamy Baked Chicken Gnocchi with Spinach and Mushrooms
Now this is a decadent one pan dinner anyone can get behind with it's white wine cream sauce, fluffy gnocchi, and wilted spinach.
Creamy-Baked-Chicken-Gnocchi-with-Spinach-and-Mushrooms
Creamy Baked Chicken Gnocchi with Spinach and Mushrooms
Now this is a decadent one pan dinner anyone can get behind with it's white wine cream sauce, fluffy gnocchi, and wilted spinach.
Servings Prep Time
4servings 10minutes
Cook Time
45minutes
Servings Prep Time
4servings 10minutes
Cook Time
45minutes
Ingredients
Instructions
  1. Preheat oven to 425 F and set one rack in the upper third section.
  2. Heat a large, oven safe skillet or Dutch oven over medium and melt 2 tbs butter. Add mushrooms to skillet along with the nutmeg. Cook, stirring frequently, until some of the liquid has been released and cooked off, about 10 minutes.
  3. Add the white wine and shallot to the skillet, and continue cooking until most of the wine has evaporated. Remove mushrooms to a plate.
  4. Melt 2 tbs butter in the skillet then add the flour. Whisking constantly, cook about 3 minutes to lightly toast the flour. Add milk and chicken broth, and whisk until smooth. Simmer to thicken, about 5 minutes, then stir in cardamom and any desired salt and pepper.
  5. Return the mushrooms to the skillet, and add the chicken, gnocchi, and spinach. Stir to mix in and coat with sauce, and continue to cook until the spinach wilts.
  6. Sprinkle on about 1/2 to 3/4 the Parmesan, then transfer to the oven. Bake until bubbling and, about 20 minutes. To brown, turn on the broiler and bake another 3 minutes.
  7. Serve warm, with freshly cracked pepper and a sprinkling of Parmesan.
Recipe Notes

Leftovers from a rotisserie chicken or our lemon rosemary roast chicken are wonderful in this.