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    Chicken-and-Gnocchi Bake with Broccolini

    4 servings

    doses

    30 minutes

    tempo ativo

    1 hour

    tempo total
    Começar a Cozinhar

    Ingredientes

    3 tablespoons unsalted butter

    1 tablespoon minced garlic (from 3 cloves)

    3 tablespoons unbleached all-purpose flour

    2 ¼ cups low-sodium chicken broth

    2 heads Broccolini (about 9 ounces total), cut into 2-inch pieces (4 cups)

    14 ounces fresh or frozen gnocchi

    1 ½ cups torn cooked chicken (preferably dark meat)

    3 ounces Gruyère, grated (1 cup)

    2 ounces Parmigiano-Reggiano, grated (½ cup)

    Kosher salt and freshly ground pepper

    Instruções

    Preheat oven to 450°F. Melt butter in a medium saucepan over medium-high heat. Add garlic; cook until fragrant, 30 seconds. Add flour; cook 30 seconds, then whisk in broth. Bring to a boil and cook 1 minute.

    Add Broccolini, cover, and cook 2 minutes. Uncover and add gnocchi; cook 2 minutes. Remove from heat. Stir in chicken, Gruyère, and 1/4 cup Parmigiano. Season with salt and pepper.

    Divide mixture among four 12-ounce baking dishes (or transfer to one large baking dish or ovenproof skillet). Sprinkle with remaining 1/4 cup Parmigiano. Bake until bubbly in center and golden brown on top, about 15 minutes (20 minutes if baked in one dish). Let stand at least 15 minutes before serving.

    4 servings

    doses

    30 minutes

    tempo ativo

    1 hour

    tempo total
    Começar a Cozinhar

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    Ingredientes

    3 tablespoons unsalted butter

    1 tablespoon minced garlic (from 3 cloves)

    3 tablespoons unbleached all-purpose flour

    2 ¼ cups low-sodium chicken broth

    2 heads Broccolini (about 9 ounces total), cut into 2-inch pieces (4 cups)

    14 ounces fresh or frozen gnocchi

    1 ½ cups torn cooked chicken (preferably dark meat)

    3 ounces Gruyère, grated (1 cup)

    2 ounces Parmigiano-Reggiano, grated (½ cup)

    Kosher salt and freshly ground pepper

    Instruções

    1

    Preheat oven to 450°F. Melt butter in a medium saucepan over medium-high heat. Add garlic; cook until fragrant, 30 seconds. Add flour; cook 30 seconds, then whisk in broth. Bring to a boil and cook 1 minute.

    2

    Add Broccolini, cover, and cook 2 minutes. Uncover and add gnocchi; cook 2 minutes. Remove from heat. Stir in chicken, Gruyère, and 1/4 cup Parmigiano. Season with salt and pepper.

    3

    Divide mixture among four 12-ounce baking dishes (or transfer to one large baking dish or ovenproof skillet). Sprinkle with remaining 1/4 cup Parmigiano. Bake until bubbly in center and golden brown on top, about 15 minutes (20 minutes if baked in one dish). Let stand at least 15 minutes before serving.