Baked Mushroom Spinach And Chicken Gnocchi Recipes

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BAKED MUSHROOM, SPINACH, AND CHICKEN GNOCCHI



Baked Mushroom, Spinach, and Chicken Gnocchi image

This gnocchi bake with leftover rotisserie chicken is so good!

Provided by Diana Bell

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 45m

Yield 6

Number Of Ingredients 13

1 tablespoon olive oil
1 (8 ounce) package sliced fresh mushrooms
salt and ground black pepper to taste
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 ½ cups whole milk
1 cup chicken broth
½ teaspoon salt
¼ teaspoon ground nutmeg
½ (3 pound) rotisserie chicken, boned and shredded
1 (16 ounce) package potato gnocchi
2 cups baby spinach
¼ cup grated Parmesan cheese

Steps:

  • Position a rack in the upper third of the oven; preheat to 425 degrees F (220 degrees C).
  • Heat oil in a large skillet over medium heat. Add mushrooms and season with salt and pepper. Cook until starting to soften, about 4 minutes. Transfer to a plate or bowl. Wipe out skillet.
  • Melt butter in the same skillet. Whisk in flour until a paste forms, about 3 minutes. Whisk in milk and broth until smooth. Simmer, whisking constantly, until thickened, about 5 minutes. Season with 1/2 teaspoon salt and nutmeg. Add mushrooms, chicken, gnocchi, and spinach to the sauce. Stir until gnocchi are coated and spinach wilts, about 3 minutes.
  • Pour mixture into a large baking dish. Sprinkle liberally with Parmesan cheese.
  • Bake in the preheated oven until bubbling, about 20 minutes.

Nutrition Facts : Calories 452.2 calories, Carbohydrate 20.1 g, Cholesterol 135.4 mg, Fat 23.1 g, Fiber 1.4 g, Protein 39.9 g, SaturatedFat 10.1 g, Sodium 653.8 mg, Sugar 3.7 g

EASY MUSHROOM SPINACH GNOCCHI - RESTAURANT STYLE #GNOCCHI



Easy Mushroom Spinach Gnocchi - Restaurant Style #gnocchi image

Easy Mushroom Spinach Gnocchi (Restaurant Style) absolutely delicious, buttery and filled with flavor.

Provided by Molly Kumar

Categories     Entree

Time 14m

Number Of Ingredients 14

1/2 Tsp Italian Seasoning
1/2 Tsp Chili Flakes - optional
1/2 Tsp salt - use as per taste
1/4 Tsp pepper
1 lb. Uncooked Gnocchi
16 oz White Mushrooms (Button Mushrooms) - washed and sliced
1/4 Cup White Wine - Optional
2 cups Fresh Baby Spinach
2 Garlic Cloves - smashed
1 Medium White Onion - diced
1/2 Cups Cream of Choice - you can use half-half, light or heavy cream
1/4 Cup Parmesan Cheese
2 Tbsp Butter
2 Tbsp Olive Oil

Steps:

  • Melt butter and olive oil in a skillet over medium heat.
  • Sauté the sliced mushrooms until tender.
  • (Optional) If using Wine, Add the wine and let it cook for about 1 minute.
  • Stir in the grated garlic and add the heavy cream.
  • Cook the gnocchi according the the package and strain out the water.
  • Add the Parmesan cheese and spinach and stir for 1 minute until it is wilted.
  • Lastly, stir in the cooked gnocchi and season with salt and pepper.

Nutrition Facts : Calories 380 calories, Carbohydrate 58 grams carbohydrates, Cholesterol 97 milligrams cholesterol, Fat 30 grams fat, Fiber 6 grams fiber, Protein 13 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 300 grams sodium, Sugar 6 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 13 grams unsaturated fat

GNOCCHI WITH SPINACH AND CHICKEN SAUSAGE



Gnocchi with Spinach and Chicken Sausage image

Dinner is easy when I can use ingredients typically found in my fridge and pantry. -Laura Miller, Lake Ann, Michigan

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

1 package (16 ounces) potato gnocchi
2 tablespoons olive oil
1 package (12 ounces) fully cooked Italian chicken sausage links, halved and sliced
2 shallots, finely chopped
2 garlic cloves, minced
1 cup white wine or chicken broth
1 tablespoon cornstarch
1/2 cup reduced-sodium chicken broth
3 cups fresh baby spinach
1/2 cup heavy whipping cream
1/4 cup shredded Parmesan cheese

Steps:

  • Cook gnocchi according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat; cook sausage and shallots until sausage is browned and shallots are tender. Add garlic; cook 1 minute longer., Stir in wine. Bring to a boil; cook until liquid is reduced by half, 3-4 minutes. In a small bowl, mix cornstarch and broth until smooth; stir into sausage mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add spinach and cream; cook and stir until spinach is wilted., Drain gnocchi; add to pan and heat through. Sprinkle with cheese.

Nutrition Facts : Calories 604 calories, Fat 28g fat (12g saturated fat), Cholesterol 119mg cholesterol, Sodium 1226mg sodium, Carbohydrate 58g carbohydrate (3g sugars, Fiber 4g fiber), Protein 27g protein.

BAKED GNOCCHI WITH CHICKEN



Baked Gnocchi With Chicken image

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.

Provided by threeovens

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

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)

Steps:

  • 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.

ROAST MUSHROOM GNOCCHI



Roast mushroom gnocchi image

For an easy midweek dinner, mix mushrooms with blue cheese, gnocchi and spinach. A no-fuss meal and it's nutritious, too, counting as two of your 5-a-day

Provided by Miriam Nice

Categories     Dinner, Lunch, Main course, Supper

Time 40m

Number Of Ingredients 5

250g mushrooms
500g fresh gnocchi
3 tbsp olive oil, plus extra for drizzling
160g bag spinach
100g blue cheese

Steps:

  • Heat oven to 220C/200C fan/gas 7. Slice the mushrooms and put in a roasting tin with the gnocchi, then drizzle over 3 tbsp olive oil. Roast for 25-30 mins or until the gnocchi are golden, stirring occasionally to stop them sticking.
  • Once the gnocchi are ready, stir half the spinach into the tin to wilt it, then crumble the blue cheese over the top. Put it back in the oven just to melt the cheese, then serve with the remaining spinach, drizzled with a little olive oil.

Nutrition Facts : Calories 469 calories, Fat 23 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 1.9 milligram of sodium

BAKED GNOCCHI WITH CHICKEN



Baked Gnocchi with Chicken image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil
8 ounces white mushrooms, sliced (about 4 cups)
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1 cup low-sodium chicken broth
1/4 teaspoon freshly grated nutmeg
1/2 rotisserie chicken, skin removed, meat shredded (about 2 cups)
1 17.5-ounce package potato gnocchi
1 1/2 cups loosely packed baby spinach
1/4 cup grated parmesan cheese (about 1 ounce)

Steps:

  • Position a rack in the upper third of the oven and preheat to 425 degrees F. Heat the olive oil in a deep ovenproof 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.
  • Melt the butter in the skillet over medium heat; add the flour and cook, whisking, 3 minutes. Whisk in the milk and chicken broth until smooth; simmer, whisking constantly, until slightly thickened, about 5 minutes. Whisk in 1/2 teaspoon salt and the nutmeg.
  • Add the chicken, mushrooms, gnocchi and spinach to the sauce and stir until coated and the spinach wilts. Sprinkle with the parmesan, transfer the skillet to the oven and bake until bubbling, about 20 minutes. Turn on the broiler; broil until lightly browned on top, about 3 more minutes.

Nutrition Facts : Calories 598 calorie, Fat 35 grams, SaturatedFat 16 grams, Cholesterol 177 milligrams, Sodium 984 milligrams, Carbohydrate 32 grams, Fiber 2 grams, Protein 39 grams

CREAMY CHICKEN AND GNOCCHI



Creamy Chicken and Gnocchi image

Soft-pillowy gnocchi, a garlicky cream sauce, tender, juicy chicken thighs, and sneaked-in kale? Yes, 1,000% yes.

Provided by Chungah Rhee

Categories     entree

Yield 4-6 servings

Number Of Ingredients 13

1 (16-ounce) package cauliflower potato gnocchi
1 1/2 pounds boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper, to taste
5 tablespoons unsalted butter, divided
1 medium shallot, diced
3 cloves garlic, minced
2 teaspoons chopped fresh thyme leaves
3 tablespoons all-purpose flour
1 1/4 cup chicken broth
1/4 cup dry white wine*
1/2 cup half and half
1 bunch kale, stems removed and leaves torn into bite-sized pieces
1/2 cup freshly grated Parmesan, about 2 ounces

Steps:

  • Preheat oven to 400 degrees F. In a large pot of boiling salted water, cook gnocchi according to package instructions; drain well. Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper. Melt 2 tablespoons butter in a large skillet over medium heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Melt remaining 3 tablespoons butter. Add shallot, and cook, stirring frequently, until tender, about 3-5 minutes. Stir in garlic and thyme until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and wine, and cook, whisking constantly, until slightly thickened, about 3-5 minutes. Stir in half and half until thickened, about 1-2 minutes; season with salt and pepper, to taste. Stir in gnocchi and kale until the kale has wilted, about 1-2 minutes. Return chicken to the skillet; sprinkle with Parmesan. Place into oven and bake until bubbly, about 10-12 minutes. Serve immediately.

SHEET-PAN GNOCCHI WITH MUSHROOMS AND SPINACH



Sheet-Pan Gnocchi With Mushrooms and Spinach image

This sheet-pan dinner is inspired by classic steakhouse sides: roasted mushrooms, creamy horseradish-mustard sauce, wilted spinach and roasted potatoes. Well, kind of. Instead of whole potatoes, this recipe uses store-bought gnocchi, a superspeedy stand-in that takes on the fun combination of browned and chewy when roasted. This dish is hearty enough to be a full meal, though it'd also make a great side to braised beans, roast chicken, a seared pork chop and, of course, steak. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Ali Slagle

Categories     weeknight, pastas, vegetables, main course, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 pound mixed mushrooms, such as shiitake, oyster, maitake or cremini, trimmed and quartered (or cut into 1-inch pieces, if large)
1 (12- to 18-ounce) package shelf-stable or refrigerated potato gnocchi
6 tablespoons extra-virgin olive oil, plus more as needed
4 scallions, cut into 1-inch lengths
1 large shallot, thinly sliced
Kosher salt and black pepper
5 ounces baby spinach (about 5 packed cups)
2 tablespoons Dijon mustard
2 tablespoons prepared horseradish
1 teaspoon honey
1 tablespoon unsalted butter

Steps:

  • Heat the oven to 425 degrees. On a sheet pan, toss together the mushrooms, gnocchi, 5 tablespoons olive oil, scallions and shallot. Season with salt and pepper, shake into an even layer, and roast without stirring until the gnocchi and mushrooms are golden and crisp, 20 to 25 minutes. Add the spinach and remaining tablespoon of oil, season with salt and pepper, and stir to combine. Spread in an even layer, then return to the oven to roast until the spinach is tender, another 5 to 7 minutes.
  • Meanwhile, in a small bowl, stir together the mustard, horseradish and honey until combined. Season with salt and pepper.
  • Add the butter and half the sauce to the sheet pan, and stir until melted and glazy. Eat with the remaining sauce on the side.

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