Who doesn’t love a one pot meal especially during the week when time is so limited? This one is very easy to make and literally requires one pot, which makes for easy cleanup. It’s really a meat and potatoes kind of meal, but just a tad more elegant with the addition of gnocchi.
2 tbsp. butter
2 tbsp. flour
1 1/2 cups milk (preferably whole)
1 cup chicken broth
1/2 tsp. nutmeg
1 tsp. onion powder
4 cloves garlic, chopped
8 oz. baby bella mushrooms, thinly sliced
1 lb. rotisserie chicken, shredded
17.5 oz. potato gnocchi (I buy mine at Trader Joe’s but also can be found near the pasta section at most grocery stores), uncooked
2 cups baby spinach
1/2 cup grated Parmesan
salt and pepper, to taste
Preheat the oven to 450 degrees.
In a large oven-proof skillet, melt the butter over medium heat. Add the flour and whisk constantly until thickened, about 3 minutes. Slowly whisk in the milk and chicken broth. Simmer and whisk constantly until thickened, about 5 minutes. Add the nutmeg, onion powder, garlic, and salt and pepper.
Add the chicken, mushrooms, gnocchi, and spinach. Stir until well coated, about 30 seconds. Sprinkle the Parmesan on top and bake for about 15-20 minutes, until the sauce is bubbly around the edges. Then broil for 2-3 minutes until slightly browned on top.