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One Pot Gnocchi with Kale and Chicken

Just a little tweak on the recipe from Chew Out Loud - feel free to make their version if you want!
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 6
Author Carrie Hill

Ingredients

  • 3 Tbsp Unsalted Butter
  • 3 Tbsp All Purpose Flour
  • 1½ C Milk
  • 1 1/4 C Low Sodium Chicken Broth or homemade stock if you have it - sooo much better
  • ½ tsp Nutmeg or ~6 grates of the fresh kind
  • 1 tsp Onion Powder
  • 4 Cloves Garlic minced
  • 1 C White Button Mushrooms sliced
  • 1/2 C Frozen Peas
  • 1 lb shredded rotisserie chicken
  • 1 16 oz Pkg Potato Gnocchi from the dry pasta spot in your grocery
  • 1 C Shredded Kale or 1/2 C Chopped Frozen Broccoli
  • ½ cup freshly grated parmesan cheese
  • kosher salt and freshly ground black pepper

Instructions

  1. Preheat oven to 400F with rack in the middle
  2. In a deep/large and oven-proof dutch oven, melt the butter over medium heat. Add flour and whisk until smooth - when mixture starts to bubble whisk in the milk and chicken broth. Once that comes to a simmer and starts to thicken, add in garlic, onion powder and nutmeg and let bubble for a minute or two.
  3. Taste and add salt & pepper to your liking. Once the sauce is flavored well, proceed!
  4. Add shredded chicken, sliced mushrooms, frozen peas, uncooked gnocchi, and kale (or broccoli) to the sauce. Fold in gently until well covered.
  5. Sprinkle top with parmesan and bake in oven about 25 minutes or until sauce is bubbly at around the edges and gnocchi is tender. If desired, broil 2-3 minutes to further brown the top.
  6. You could also top with buttered and toasted bread crumbs - regular, homemade & rustic, or panko - that would be really tasty too!

Recipe Notes

Adapted from Chew Out Loud