Baked Mushroom, Spinach, and Chicken Gnocchi

Name: Baked Mushroom, Spinach, and Chicken Gnocchi
Total time: 45
Yield: 6
Ingredients: 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

Recipe by Diana Bell from allrecipes.com

Dinner 45 Mins.

Ingredients

6 servings

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1 tablespoon olive oil
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1 (8 ounce) package sliced fresh mushrooms
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salt and ground black pepper to taste
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2 tablespoons unsalted butter
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2 tablespoons all-purpose flour
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1 ½ cups whole milk
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1 cup chicken broth

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½ teaspoon salt
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¼ teaspoon ground nutmeg
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½ (3 pound) rotisserie chicken, boned and shredded
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1 (16 ounce) package potato gnocchi
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2 cups baby spinach
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¼ cup grated Parmesan cheese

Instructions

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.