Baked Gnocchi with Chicken

Baked Gnocchi with Chicken

Baked Gnocchi with Chicken

Rotisserie chickens are so useful when you want to cook a dish requiring cooked chicken.  Whenever I buy a rotisserie chicken we always have the first meal from it as you would any roast chicken with appropriate side dishes and/or salad.  But the amount of cooked chicken that is left is a sizable quantity–I can usually get two more meals from it.  (Remember there are just two of us here.)  So that gives me plenty of opportunity to search out recipes that use cooked chicken in them.

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Besides making good use of the rotisserie chicken, this recipe also includes gnocchi, those little Italian potato dumplings that I’ve already introduced you to here.  It also includes fresh baby spinach and mushrooms in a very light cream sauce. The casserole is baked and then briefly run under the broiler, so the Parmesan cheese on top gets browned and crusty. As you can see by what’s left, we loved it!

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BAKED GNOCCHI AND CHICKEN

Yield:   Makes 4 servings

Chicken, gnocchi, spinach and mushrooms in a light cream sauce with cheese.

Chicken, gnocchi, spinach and mushrooms in a light cream sauce with cheese.

Ingredients:

  • 1 tablespoon extra-virgin olive oil
  • 8 ounces white mushrooms, sliced
  • Kosher salt and black pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1  1/2 cups whole milk ( I used 2% milk.  The added fat in the milk helps to thicken the sauce.)
  • 1 cup low-sodium chicken broth
  • 1/4 teaspoon ground nutmeg
  • 1/2 rotisserie chicken, skin removed, meat cut into small pieces (about 2 cups)
  • 1  (16-oz) package potato gnocchi
  • 1  1/2 cups loosely packed baby spinach
  • 1/4 cup grated parmesan cheese (about 1 ounce)

Directions:

1.  Position an oven rack in the upper third of the oven and preheat to 425*F.

2.  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 reuse the skillet.

Browning the mushrooms.

Browning the mushrooms.

3.  Melt the butter in the skillet over low 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.

Making the sauce .

Making the sauce .

4.  Add the chicken, mushrooms, gnocchi and spinach to the sauce and stir until coated and the spinach wilts.

Add chicken and gnocchi.

Add chicken and gnocchi.

Stir in the spinach.

Stir in the spinach.

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.

The cheese topping gets browned and crispy,

The cheese topping gets browned and crispy,

Make a salad to go with it and you've got a meal.

Make a salad to go with it and you’ve got a meal.

SOURCE:   Food Network Magazine

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Gnocchi with Bacon and Tomatoes

Gnocchi with Bacon and Tomatoes.

Gnocchi with Bacon and Tomatoes.

With this recipe I would like to introduce you to gnocchi- light and tender potato dumplings-a Northern Italian classic.  They can be made “from scratch” at home or purchased in a shrink wrapped package from the super market especially one with a large Italian imported foods department.  Those are the ones that I use most of the time, as making them myself can be somewhat time consuming.

Prepackaged gnocchi from the supermarket.

Prepackaged gnocchi from the supermarket.

Gnocchi can be used in a variety of ways.  The simplest is to cook them and serve with melted butter and grated Parmesan cheese on them.  Another way would be to serve with any type of spaghetti sauce  that you would normally use with pasta.  This recipe features the gnocchi with crisp bacon, fresh tomatoes, and lots of freshly grated Parmesan cheese.  Served with a side salad, this makes a very filling and satisfying meal.

GNOCCHI WITH BACON AND TOMATOES

Yield:   Serves  4

Ingredients:

Light little potato dumplings.

Light little potato dumplings.

  • 5 slices thin cut bacon
  • 3 medium tomatoes, cored and diced medium
  • 1 small onion, chopped
  • 2 cloves garlic, peeled and smashed
  • 1/2 tsp. red pepper flakes
  • 1/2 tsp. dried basil
  • coarse salt and black pepper
  • 1/2  (1-pound) package gnocchi
  • fresh parsley, chopped
  • shaved Parmesan for topping

Directions:

1.  In a large skillet, cook the 5 slices of bacon over medium-high heat until crisp.  Drain on paper towels;  pour out all but 2 teaspoons fat from the skillet.

Bacon crisped, tomatoes, onions and garlic chopped and pan ready.

Bacon crisped, tomatoes, onions and garlic chopped and pan ready.

2.  Meanwhile bring a pot of water to boil and cook the gnocchi as package directs.  Drain and keep warm.

3.  To the fat remaining in the skillet, add the onions and garlic.  Sautee lightly just to soften.  Add tomatoes, basil and red pepper flakes;  season with coarse salt and ground pepper.  Cook until tomatoes begin to break down and sauce is chunky, about 6 minutes.

Saute onions and garlic, then add tomatoes.

Saute onions and garlic, then add tomatoes.

4.  Add the cooked gnocchi and the bacon broken into pieces.

Once gnocchi are cooked, add to sauce with bacon.

Once gnocchi are cooked, add to sauce with bacon.

Toss until gnocchi are heated through and coated with sauce. Sprinkle with chopped fresh parsley and shaved Parmesan and serve immediately.

Sprinkle with parsley and grated Parmesan cheese before serving.

Sprinkle with parsley and grated Parmesan cheese before serving.

SOURCE:   Everyday Food,  Martha Stewart