Chicken Gnocchi Pasta

Name: Chicken Gnocchi Pasta
Yield: 6
Ingredients: 1 tablespoon olive oil; 2 cups sliced mushrooms; 1 small yellow onion, chopped; 1 and 1/2 teaspoons minced garlic ((~2-3 cloves)); 4 tablespoons unsalted butter; 1/4 cup white, all-purpose flour; 2 teaspoons chicken bouillon powder; 1 teaspoon Italian seasoning; Fine sea salt and pepper; 1/4 teaspoon ground cayenne pepper, optional; 2 cups whole milk (Note 1); 1 and 1/4 cups chicken stock; 1 package (12-16 oz.gnocchi; 2 cups prepared rotisserie chicken, (chopped); 2 cups baby spinach, (coarsely chopped); 1/2 cup finely grated parmesan cheese ((plus more for topping individual bowls if desire)); Optional: fresh parsley

Added by

Rachel over 3 years ago

Made over 3 years ago

www.chelseasmessyapron.com

Ingredients

1 tablespoon olive oil
2 cups sliced mushrooms
1 small yellow onion, chopped
1 and 1/2 teaspoons minced garlic ((~2-3 cloves))
4 tablespoons unsalted butter
1/4 cup white, all-purpose flour
2 teaspoons chicken bouillon powder
1 teaspoon Italian seasoning
Fine sea salt and pepper
1/4 teaspoon ground cayenne pepper, optional
2 cups whole milk (Note 1)
1 and 1/4 cups chicken stock
1 package (12-16 oz.gnocchi
2 cups prepared rotisserie chicken, (chopped)
2 cups baby spinach, (coarsely chopped)
1/2 cup finely grated parmesan cheese ((plus more for topping individual bowls if desire))
Optional: fresh parsley

Instructions

PREP: Move a rack in your oven to the upper third of the oven and then preheat to 425 degrees F (218 degrees C).

ONION, MUSHROOM, AND GARLIC: Place a large oven-safe pan (I use a deep 12-inch cast iron skillet) on the stove over medium-high heat. Pour in the olive oil. Once the oil is hot, add the diced onion and sliced mushrooms. Sauté, stirring frequently, until the onion is transparent and mushrooms are lightly browned, about 5 minutes. Add in the garlic and stir for another 30 seconds. Transfer this mixture to a bowl or plate and set aside.

CREAM BASE: Keeping the heat at medium-high, add the butter in the skillet and melt. Once melted, add in the flour and whisk until smooth. Continue cooking, whisking constantly for about 1-2 minutes. Add in the chicken bouillon, Italian seasoning, salt, and pepper to taste (I add 1/2 teaspoon salt & 1/4 teaspoon pepper). Add cayenne pepper if desired.

CREAM BASE CONT.: Very gradually whisk in the chicken broth and then the milk, whisking constantly until the mixture is smooth. Continue to whisk until the mixture thickens (about 5-7 minutes). If using a cast iron skillet, the cream base can settle on the bottom and not thicken properly, so be sure to scrape the bottom and whisk near constantly.

BAKE: Add in the chopped chicken, uncooked gnocchi (break apart any that are stuck together), cooked mushroom and onion mixture, and coarsely chopped spinach. Stir until everything is coated in cream sauce. Top with Parmesan cheese and place in the oven. Bake for 18-25 minutes (we usually have to go with the longer time). If desired, broil for 1-2 minutes for a delicious crispy top. Watch closely -- it can go from perfect to burnt in a matter of seconds!

ENJOY: Remove from the oven, gently stir, and let stand for about 5 to 10 minutes to slightly cool and thicken. (It's very creamy right out of the oven, but thickens as it stands.) Taste and add any additional salt/pepper as needed. Top with fresh parsley if desired. Serve and top individual bowls with additional Parmesan cheese if desired.

Servings: 6