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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

ONE SKILLET GNOCCHI WITH CHICKEN AND SPINACH Recipe

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This recipe for ONE SKILLET GNOCCHI WITH CHICKEN AND SPINACH is from The Laferty Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tbsp. salted butter
1 Tbsp. all purpose flour
3/4 c. whole milk
½ c. chicken broth
¼ tsp. nutmeg
½ tsp. onion powder
1 clove garlic, minced
4 oz. or ½ (8 oz.) pkg sliced baby bella mushrooms
½ rotisserie chicken, shredded
½ (17.5 oz.) pkg potato gnocchi (Look in the dry pasta aisle)
1½ c. baby spinach leaves
½ c parmesan cheese, freshly grated
Kosher salt and black pepper to taste
Directions:
Directions:
Preheat oven to 425º with rack in center position. In a deep/large and oven-proof skillet, melt 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 blended. Simmer and whisk constantly until slightly thickened, 5 minutes. Whisk in nutmeg, onion powder, garlic, and salt and pepper to taste.
Add shredded chicken, mushrooms, UNCOOKED gnocchi, and spinach to the mixture. Stir gently until coated throughout. Sprinkle parmesan evenly over the top and bake in oven about 15-20 minutes or until sauce is bubbly around the edges and ghocchi is tender. If desired, broil 2 minutes to further brown the top.
Number Of Servings:
Number Of Servings:
3-4
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Gnocchi is potato dumplings, dried in the package like pasta.

 

 

 

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