Chicken Gnocchi Casserole

Ingredients:

• 1 tbsp extra-virgin olive oil
• 220 g mushrooms, thinly sliced ​​(about 4 cups)
• 2 tablespoons unsalted butter
• 2 tbsp. flour
• 1.5 cups whole milk
• 1 cup lightly salted chicken broth
• 1/4 teaspoon freshly grated nutmeg
• Half grilled chicken, remove the skin, chop the meat (about 2 tbsp.)
• 1 package (0.5 kg) of potato gnocchi
• 1.5 cups spinach
• 1/4 cup grated Parmesan (about 30 g)

Preparation:

1. Position a rack in the upper third of the oven and preheat to 425°F (220°C). Heat the olive oil in a deep oven-safe 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.
2. In a skillet over medium heat, melt the butter, add the flour, and cook, stirring, for 3 minutes. Stir in the milk and chicken broth; simmer over low heat, whisking constantly, until the sauce thickens slightly, about 5 minutes. Stir in 1/2 teaspoon of salt and nutmeg.
3. Add the chicken, mushrooms, gnocchi, and spinach to the sauce and toss until the sauce coats everything and the spinach is wilted. Sprinkle with Parmesan cheese, transfer the skillet to the oven, and bake until bubbly, about 20 minutes. Turn the grill to high and cook until the top is lightly browned, about 3 minutes more.