Ingredients

• 1 tablespoon olive oil
• 1 , 8 ounce
• salt and ground black pepper to taste
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1.5 cups whole milk
• 1 cup chicken broth
• 0.5 teaspoons salt
• 0.25 teaspoons ground nutmeg
• ½ , 3 pound
• 1 , 16 ounce
• 2 cups baby spinach
• 0.25 cups grated Parmesan cheese

Instructions

1. 1 Position a rack in the upper third of the oven; preheat to 425 degrees F (220 degrees C).
2. 2 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.
3. 3 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.
4. 4 Pour mixture into a large baking dish. Sprinkle liberally with Parmesan cheese.
5. 5 Bake in the preheated oven until bubbling, about 20 minutes.

Nutrition per serving