This one-pot Gnocchi with Chicken is extraordinarily delicious! It's easy enough for any weeknight dinner, yet tasty and impressive enough for serving friends on the weekend.
8ozbaby bella mushrooms, one package, thinly sliced
17.5ozpotato gnocchi, from the dry pasta aisle; not frozen
2cupsspinach, baby leaves
½cupfreshly grated parmesan cheese
kosher salt and freshly ground black pepper
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
This dish can easily be made meatless by omitting chicken, adding additional mushrooms/spinach, and using veggie broth.
Make sure not to pre-cook your gnocchi. This recipe gives it plenty of time to cook in the oven.
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