For this recipe you will need a skillet and a casserole. If you have an oven-safe skillet with deep sides, even better. Most skillets are only safe to 350 degree or 400. A Dutch oven would work well too.
- 1 tablespoon extra virgin olive oil
- 8 ounces mushrooms, sliced (4 cups)
- kosher salt
- fresh ground black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1⁄2 cups whole milk
- 1 cup chicken broth
- 1⁄4 teaspoon nutmeg, freshly grated
- 1⁄2 rotisserie chicken, skin removed, shredded (2 cups)
- 17 1⁄2 ounces potato gnocchi
- 1 1⁄2 cups Baby Spinach, loosely packed
- 1⁄4 cup parmesan cheese, grated (1 oz)
- Preheat oven to 425 degrees F.
- Heat your skillet over medium high heat, add the oil, then mushrooms, season with salt and pepper, and cook, stirring occasionally, until lightly browned, about 4 minutes or so. Transfer mushrooms to a plate and wipe out the skillet.
- Reduce the heat under the skillet to medium and melt the butter in the skillet. Stir in the flour and cook, whisking, for about 3 minutes. Whisk in the milk and chicken broth, simmering while whisking, until slightly thickened, about 5 minutes. Season with 1/2 teaspoon salt and the nutmeg.
- Add in the chicken, mushrooms, gnocchi, and spinach. Stir to coat everything and wilt the spinach. Sprinkle with Parmesan, then transfer the whole shebang to the oven. If using a separate casserole, transfer everything to the casserole, then sprinkle with the Parmesan.
- Bake until bubbling, about 20 minutes. If you like, turn on the broiler and brown the top for about 3 minutes.