Creamy Chicken and Gnocchi Skillet
Time: 40 minutes
Yield: 6 servings
Gnocchi tastes like the best of the pasta and potato worlds: fluffy, hearty, tender, and rich, perfect for soaking up all the flavors of the sauces. Creamy Chicken and Gnocchi Skillet takes advantage of gnocchi's scrumptious strengths with a luxurious, fatty, and seasoned sauce. Deeply savory and meaty, Creamy Chicken and Gnocchi Skillet tastes like a full meal in a single dish, making clean-up just as much of a snap as making it; it's another example of the best of both worlds.
Adjust the oven racks so the rack is in the upper third of the oven.
Preheat the oven to 425 degrees F.
On the stovetop over medium-high heat, heat the olive oil in a large oven-safe skillet.
Once the oil is hot, add in the sliced mushrooms and diced onions.
Sauté while stirring frequently, until the onions are translucent and the mushrooms are slightly browned, for about 5 minutes.
Add in the garlic, sautéing until fragrant, about 30 seconds.
Transfer the onion/mushroom mixture to a plate and set aside.
In the same skillet over medium-high heat, melt the butter.
Once the butter is melted, add in the flour and mix, whisking until a light roux forms, about 1-2 minutes.
Add in the chicken bouillon powder, Italian seasoning, salt, pepper, and cayenne pepper.
Gradually, a little at a time, and whisking constantly, add in the chicken stock and the milk.
Continue whisking until a smooth, thick sauce forms, about 5-7 minutes.
Add the cooked chicken, gnocchi, onion/mushroom mixture, and spinach to the sauce, stirring until everything is evenly coated.
Top the mixture with 1/2 cup parmesan cheese.
Bake the mixture for 18-25 minutes.
Remove the skillet from the oven and let it stand for 5-10 minutes.
Taste for seasoning and top with more parmesan and fresh parsley.