Chicken Parmesan Gnocchi Bake Food

CHICKEN PARMESAN GNOCCHI BAKE

Steps:

• Preheat the oven to 450 degrees.
• Heat the olive oil in a large skillet. Add in the chicken and cook until golden brown and the inside is no longer pink, about 7-8 minutes. Remove from the pan and set aside.
• If the pan is dry, add in another tablespoon of oil. Sautee the gnocchi until golden, about 10 minutes. Set aside.
• Spread 1/3 of the marinara in the bottom. Top with half of the chicken, then half the mozzarella. Repeat with sauce, chicken, gnocchi, sauce and mozzarella. Top with parmesan.
• Bake for 10-12 minutes, or until the cheese is melted. Broil for another 1-2 minutes to turn the cheese golden brown. Remove from the oven, top with basil, serve and enjoy!

BAKED GNOCCHI WITH CHICKEN

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.

BAKED GNOCCHI WITH CHICKEN

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.