Gnocchi tastes like the best of the pasta and potato worlds: fluffy, hearty, tender, and rich, perfect for soaking up all the flavors of the sauces. Creamy Chicken and Gnocchi Skillet takes advantage of gnocchi’s scrumptious strengths with a luxurious, fatty, and seasoned sauce. Deeply savory and meaty, Creamy Chicken and Gnocchi Skillet tastes like a full meal in a single dish, making clean-up just as much of a snap as making it; it’s another example of the best of both worlds.
Ingredients
- 1 tablespoon olive oil
- 2 cups mushrooms, sliced
- 1 small yellow onion, finely diced
- 1 1/2 teaspoons garlic, minced
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 teaspoons chicken bouillon powder
- 1 teaspoon Italian seasoning
- fine sea salt, to taste
- pepper, to taste
- 1/4 teaspoon ground cayenne pepper, optional
- 2 cups whole milk
- 1 1/4 cups chicken stock
- 1 (16-ounce) package gnocchi
- 2 cups rotisserie chicken, cooked and chopped
- 2 cups baby spinach, coarsely chopped
- 1/2 cup parmesan cheese, plus more for topping, finely grated
- fresh parsley, optional, for topping
Directions
Step 1 –Adjust the oven racks so the rack is in the upper third of the oven.
Step 2 –Preheat the oven to 425 degrees F.
Step 3 –On the stovetop over medium-high heat, heat the olive oil in a large oven-safe skillet.
Step 4 –Once the oil is hot, add in the sliced mushrooms and diced onions.
Step 5 –Sauté while stirring frequently, until the onions are translucent and the mushrooms are slightly browned, for about 5 minutes.
Step 6 –Add in the garlic, sautéing until fragrant, about 30 seconds.
Step 7 –Transfer the onion/mushroom mixture to a plate and set aside.
Step 8 –In the same skillet over medium-high heat, melt the butter.
Step 9 –Once the butter is melted, add in the flour and mix, whisking until a light roux forms, about 1-2 minutes.
Step 10 –Add in the chicken bouillon powder, Italian seasoning, salt, pepper, and cayenne pepper.
Step 11 –Gradually, a little at a time, and whisking constantly, add in the chicken stock and the milk.
Step 12 –Continue whisking until a smooth, thick sauce forms, about 5-7 minutes.
Step 13 –Add the cooked chicken, gnocchi, onion/mushroom mixture, and spinach to the sauce, stirring until everything is evenly coated.
Step 14 –Top the mixture with 1/2 cup parmesan cheese.
Step 15 –Bake the mixture for 18-25 minutes.
Step 16 –Remove the skillet from the oven and let it stand for 5-10 minutes.
Step 17 –Taste for seasoning and top with more parmesan and fresh parsley.
Step 18 –Serve!
