INGREDIENTS
2 Tbsp Olive Oil
2 Cups Mushrooms, Sliced
1 Medium Onion, Diced
4 Cloves Garlic, Minced
4 Tbsp Butter
1/3 Cup All Purpose Flour
1 ½ Cups Chicken Stock
2 Cups Milk
1 Tsp Oregano
1 Tsp Dried Dill
1 Tsp Dried Thyme
¼ Tsp Cayenne Pepper
Salt and Pepper
2 Cups Cooked Chicken, Shredded or Diced
1 16 Oz (500 gr) Package Potato Gnocchi
2 Cups Spinach or Silverbeet
¾ Cup Parmesan Cheese, Shredded
METHOD
Preheat oven to 220℃.
In a cast iron skillet, or deep oven proof fry pan, warm olive oil over medium high heat. Add onion and cook until almost translucent. Add mushrooms and cook until they have a slight golden color. Add garlic and cook an additional minute. Remove from pan and set aside.
In the same pan, melt butter. Once fully melted, whisk in flour until smooth. Cook for two minutes stirring constantly.
Whisk in milk and chicken stock until no clumps remain. Bring to a slow simmer whisking constantly. The mixture will thicken as it heats up. Season sauce with oregano, dill, thyme, cayenne pepper, salt, and pepper.
Once thick, add cooked chicken, uncooked gnocchi, mushroom mixture, and spinach. Fold and stir until combined and spinach starts to wilt. Turn off heat.
Top with shredded parmesan. Cook in a preheated 425°F oven for about 25-30 minutes or until the top is somewhat golden.
