Ingredients
Scale
2 cups shitake mushrooms, sliced
1 tablespoon extra-virgin olive oil
2 cups shitake mushrooms, sliced
2 tablespoons butter
2 tablespoons flour
3/4 cup heavy cream
3/4 cup milk
1 cup chicken stock
2 cups chopped or shredded chicken
1 lb. potato gnocchi, frozen or homemade
1 1/2 cups loosely packed baby spinach
1/4 cup grated parmesan cheese
Instructions
- Preheat oven to 425°. Heat the olive oil in a medium sauté pan over medium-high heat. Sauté mushrooms, season with salt and pepper.
- Melt the butter in a medium skillet. Add the flour, whisk, and cook over medium heat until bubbling. Stir in the cream, milk and chicken stock and cook until slightly thickened. Season with salt and pepper.
- In a large casserole dish, mix the chicken, sauce, mushrooms, spinach and gnocchi together. Sprinkle with parmesan.
- Bake for 30 minutes. Broil at the end to brown the top of the casserole.
Notes
PREP AHEAD – Bake Chicken, cut up and sauté mushrooms, make sauce (butter, flour, milk, broth, salt). Combine all and refrigerate until ready to bake. When ready to cook, add frozen gnocchi. spinach and parmesan, stir and bake.
SAVE TIME – Gnocchi can be purchased frozen or made homemade. For homemade, try Lidia Bastianich’s recipe from Epicurious. Use a rotisserie chicken to save even more time.