This gnocchi bake with leftover rotisserie chicken is so good!

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Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Position a rack in the upper third of the oven; preheat to 425 degrees F (220 degrees C).

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  • Heat oil in a large skillet over medium heat. Add mushrooms and season with salt and pepper. Cook until starting to soften, about 4 minutes. Transfer to a plate or bowl. Wipe out skillet.

  • Melt butter in the same skillet. Whisk in flour until a paste forms, about 3 minutes. Whisk in milk and broth until smooth. Simmer, whisking constantly, until thickened, about 5 minutes. Season with 1/2 teaspoon salt and nutmeg. Add mushrooms, chicken, gnocchi, and spinach to the sauce. Stir until gnocchi are coated and spinach wilts, about 3 minutes.

  • Pour mixture into a large baking dish. Sprinkle liberally with Parmesan cheese.

  • Bake in the preheated oven until bubbling, about 20 minutes.

Nutrition Facts

452 calories; protein 39.9g 80% DV; carbohydrates 20.1g 7% DV; fat 23.1g 36% DV; cholesterol 135.4mg 45% DV; sodium 653.8mg 26% DV. Full Nutrition
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Reviews

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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