Creamy Chicken Gnocchi Bake

Ingredients:

4 boneless, skinless chicken thighs
1 Tablespoon minced rosemary
3 garlic cloves, minced
2 Tablespoons olive oil
Juice from one lemon
Kosher salt and freshly ground black pepper, to taste
2 Tablespoons unsalted butter
3–4 cups baby spinach, roughly chopped
1/4 cup carrot, string cut
1/2 cup mushrooms, cleaned and diced into 1/2 inch pieces
1 (17.5 oz) package pre-made gnocchi

Cream Sauce:

2 Tablespoons unsalted butter
2 cloves garlic, minced
1 Tablespoon shallot, fine dice
3 Tablespoons all-purpose flour
1 1/2 cups whole milk
Pinch of cayenne pepper
Pinch of grated nutmeg
1 tbsp minced rosemary
1 1/2 cups grated Gruyere Cheese
Kosher salt and freshly ground black pepper, to taste
Chopped fresh parsley, for garnish

Directions:

Marinate chicken: In a medium bowl, mix together chicken breasts with rosemary, 3 garlic, olive oil and lemon. Cover and let marinate for 30 minutes.

Cook gnocchi: Cook gnocchi according to package directions. Drain in a colander and set aside until casserole assembly.

Once the chicken is marinated, melt the butter in a large skillet over medium heat. Sprinkle chicken with salt and pepper and sear on both sides, until golden brown, about 4-5 minutes per side – to an internal temperature of 165 degrees F. Remove chicken thighs and pull apart.

Add 2 Tablespoons butter, carrots and mushrooms to pan and cook until tender, then add spinach and cook until wilted. Remove vegetables and deglaze pan with a splash of dry white wine. Reduce the wine slightly and remove from the pan, adding to the set aside vegetables.

Make the cream sauce: Melt the butter in the pan used to cook the chicken and vegetables over medium heat. Add minced garlic, shallot, and cook until fragrant, about 1-2 minutes. Whisk in flour and cook for 1-2 minutes. Gradually whisk in milk. With constant whisking, cook the sauce for 2-3 minutes. Stir in cayenne pepper, nutmeg, rosemary, and grated Gruyere cheese until slightly thickened. Adjust seasoning with salt and pepper, to taste.

Assemble the casserole: In a suitable sized skillet, add chicken, carrots and spinach, top with cooked gnocchi and cream sauce. Gently stir together.

Bake in a 350 degree F oven for 25-30 minutes, until chicken is cooked through and the sides are bubbling. Serve hot, garnished with parsley if desired.