Saturday, June 20, 2015

gnocchi with spinach and chicken... 30 minutes

the goods:

2 tablespoons butter
2 tablespoons flour
1 and 1/2 cups whole milk
1 cup chicken broth
1/4 teaspoon nutmeg
4 garlic cloves, minced
8 ounces thinly sliced mushrooms
1 shredded rotisserie chicken
1 package fresh potato gnocchi
2 cups baby spinach leaves
1/3 cup freshly grated parmesan

Preheat oven to 425 degrees. In a large cast-iron skillet, melt butter over medium heat. Add flour and whisk constantly for 3 minutes until smooth and roux is formed. Whisk in milk and chicken broth until incorporated. Simmer and whisk constantly until slightly thickened, 5 minutes. Whisk in nutmeg, garlic, and salt and pepper to taste.
Add shredded chicken, mushrooms, gnocchi, and spinach to mixture. Stir gently until well coated, 30 seconds. Sprinkle parmesan evenly over the top and bake for 15-20 minutes.

No comments: