This gnocchi bake with leftover rotisserie chicken is so good!

Diana Bell


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


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

  • 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; 23.1 g total fat; 135 mg cholesterol; 654 mg sodium. 20.1 g carbohydrates; 39.9 g protein; Full Nutrition