Ingredients:
- 1 tablespoon olive oil
- 2 cups sliced mushrooms (I bought an 8 oz. package of baby bellas, which was roughly two cups. I don't like the pre-sliced mushrooms because I prefer to remove the stems and wipe the tops of the caps [pre-sliced keeps the stems on]. After wiping the tops of the caps, I quartered the mushrooms and pulsed them about 10 times in the FP, making this dish MUCH more kid-friendly (or picky eater friendly!) It makes the dish a little uglier at the end because the chopped mushrooms "darken" the dish, but it was worth it!
- 1 small yellow onion, diced
- 1.5 teaspoons minced garlic
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 teaspoons poultry seasoning (If you're feeling adventurous, make your own!)
- 1/4 teaspoon ground cayenne pepper, optional
- 1.25 cups chicken broth
- 2 cups milk (2% or whole; 1% works as a lighter but less creamy meal)
- 1 package (16 ounces) gnocchi
- 2 cups (about 1/2 of a) prepared rotisserie chicken
- 2 cups spinach (I also stuck spinach into FP, but you can roughly chop OR leave whole.)
- 1/2 cup parmesan-reggiano cheese
- Optional: fresh parsley, salt and pepper
Directions:
- Move a rack in your oven to the upper third of the oven and then preheat to 425 degrees.
- In a large oven-safe skillet (I use a 12-inch cast iron skillet), over medium-high heat, pour in the olive oil.
- Add in the mushrooms and diced onion and stir until the onion is transparent and mushrooms lightly browned about 5-6 minutes. Add in the garlic and stir for another 30 seconds. Remove to a small bowl or plate and quickly wipe out the skillet.
- Place the butter in the skillet and melt. Gradually sprinkle in the flour and whisk until smooth and completely combined with melted butter. Add in the poultry seasoning, about 1/2 teaspoon salt, 1/4 teaspoon pepper, and cayenne pepper if desired.
- Very gradually whisk in the milk and chicken broth until the mixture is smooth. While whisking, constantly allow the mixture to lightly bubble and thicken (about 5 minutes).
- Add in the prepared chicken (remove skin and bones and shred or cut into small pieces OR use prepared rotisserie chicken that has already been cut into pieces), gnocchi (uncooked), cooked mushrooms and onions mixture, and spinach. Stir until all is coated.
- Top with Parmesan cheese and place in the oven.
- Bake for 17-22 minutes. If desired, turn on the broiler and then broil for another 2-3 minutes for a delicious crispy gnocchi.
- Remove from the heat, top with additional salt, pepper (if needed), and some chopped fresh parsley if desired. Enjoy immediately.
*www.chelseasmessyapron.com