Gnocchi with Chicken
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
4
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Calories
513 kcal
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Course
Main Course, Dinner
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Cuisine
Italian-American Fussion
Gnocchi with Chicken
Description
The dish starts by making a roux of butter and flour in an oven-safe skillet, which is then thinned with milk and chicken broth and simmered until slightly thickened. Seasonings including nutmeg, onion powder, and minced garlic flavor the sauce. Shredded cooked chicken, sliced mushrooms, uncooked gnocchi, and fresh spinach are stirred into the sauce to coat evenly. The skillet is topped with freshly grated Parmesan cheese and baked until the sauce bubbles around the edges and the gnocchi is tender.
The final texture offers a creamy sauce with soft gnocchi and savory chicken and mushrooms, enriched by the melted cheese crust. The spinach adds a fresh color and slight earthiness that balances the richness. Serving directly from the skillet simplifies plating and keeps the dish warm.
The recipe notes mention that the gnocchi should not be pre-cooked, as it cooks fully during baking. The dish can be made meatless by omitting the chicken and adding extra mushrooms or spinach, using vegetable broth instead. Leftovers can be reheated gently. Ratings and feedback from cooks are appreciated to refine the recipe further.
Ingredients
- 2 TB butter salted
- 2 TB all-purpose flour
- 1 ½ cups milk whole
- 1 cup chicken broth regular strength
- ½ tsp nutmeg
- 1 tsp onion powder
- 4 cloves garlic minced
- 1 lb chicken rotisserie, shredded
- 8 oz baby bella mushroom one package, thinly sliced
- 17.5 oz potato gnocchi from the dry pasta aisle; not frozen
- 2 cups spinach baby leaves
- ½ cup Parmesan Cheese freshly grated
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
Instructions
- Preheat oven to 425F with rack on upper middle position.
- In a deep/large and oven-proof skillet, melt the butter over medium heat. Add flour and whisk constantly for 3 minutes until a smooth roux is formed.
- Whisk in milk and chicken broth until incorporated. Simmer and whisk constantly until slightly thickened, 5 minutes. Whisk in nutmeg, onion powder, garlic, and kosher salt/ground pepper to taste.
- Add shredded chicken, mushrooms, uncooked gnocchi, and spinach to the mixture. Stir gently until well coated through, 30 seconds.
- Sprinkle parmesan evenly over the top and bake in oven about 15-20 minutes or until sauce is bubbly at around the edges and gnocchi is tender. If desired, broil 2-3 minutes to further brown the top.
Notes
- Do not pre-cook the gnocchi; it cooks fully while baking in the sauce.
- You can make this dish meatless by omitting chicken and adding more mushrooms and spinach, using vegetable broth.
- Serving the dish straight from the baking skillet keeps it warm and easy to plate.
- Feedback and ratings from those who try the recipe are encouraged to help improve it.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 513 kcal
% Daily Value*
| Calories | 513kcal | 26% |
| Carbohydrates | 56g | 19% |
| Protein | 25g | 50% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 77mg | 26% |
| Sodium | 973mg | 41% |
| Potassium | 623mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 1905IU | 38% |
| Vitamin C | 6mg | 7% |
| Calcium | 329mg | 33% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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