Chicken Gnocchi Casserole
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 598, total fat 35 G., saturated fats 16 G., proteins 39 G., carbohydrates 32 G., fiber 2 G., cholesterol 177 mg, sodium 984 mg, sugar - G.
Calories 598, total fat 35 G., saturated fats 16 G., proteins 39 G., carbohydrates 32 G., fiber 2 G., cholesterol 177 mg, sodium 984 mg, sugar - G.
In this recipe, Italian potato gnocchi are part of a rich casserole that also includes fried mushrooms, grilled chicken pieces, and spinach. All the ingredients are combined in a flavorful creamy sauce and baked in the oven under a layer of grated Parmesan cheese, which turns into a delicious, melted cheesy crust.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp extra-virgin olive oil
- 220 g mushrooms, thinly sliced (about 4 cups)
- 2 tablespoons unsalted butter
- 2 tbsp. flour
- 1.5 cups whole milk
- 1 cup lightly salted chicken broth
- 1/4 teaspoon freshly grated nutmeg
- Half grilled chicken, remove the skin, chop the meat (about 2 tbsp.)
- 1 package (0.5 kg) of potato gnocchi
- 1.5 cups spinach
- 1/4 cup grated Parmesan (about 30 g)
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Recipes with similar ingredients: champignon mushrooms, butter, premium flour, milk, bouillon, nutmeg, grilled chicken, gnocchi (dumplings), spinach, Parmesan cheese
Cooking the dish according to the recipe:
- Position a rack in the upper third of the oven and preheat to 425°F (220°C). Heat the olive oil in a deep oven-safe skillet over medium-high heat. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally, until lightly browned, about 4 minutes. Transfer to a plate and wipe out the skillet.
- In a skillet over medium heat, melt the butter, add the flour, and cook, stirring, for 3 minutes. Stir in the milk and chicken broth; simmer over low heat, whisking constantly, until the sauce thickens slightly, about 5 minutes. Stir in 1/2 teaspoon of salt and nutmeg.
- Add the chicken, mushrooms, gnocchi, and spinach to the sauce and toss until the sauce coats everything and the spinach is wilted. Sprinkle with Parmesan cheese, transfer the skillet to the oven, and bake until bubbly, about 20 minutes. Turn the grill to high and cook until the top is lightly browned, about 3 minutes more.
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