Creamy Parmesan & Garlic Mushroom Gnocchi
SO DELICOUS! A MUST TRY!
28 oz bag of frozen gnocchi
2 containers of baby bella mushrooms (8oz)
1.5 cups of spinach leaves
1 large carrot
Roughly 2 cups of chicken broth
1/4 cup of AP flour
1 small white onion
1 tbsp minced garlic
2 tsp onion powder
1 tsp garlic powder
1.5 cups of shredded parmesan cheese
Salt and pepper
Start by cooking your gnocchi using to the package directions.
While the gnocchi is cooking, prep your pan by spraying it with oil and adding 1/4- 1/3 cup of chicken broth at the bottom. Turn your heat on med-low.
Add your chopped chicken (seasoned the chicken with salt, pepper, 1 tsp garlic and 1 tsp onion powder), chopped carrot and chopped onion to the pan and cook until tender and the chicken is fully cooked.
While these are cooking, prepare your mushrooms by removing the stems and washing them well. Then slice the mushrooms into thin slices and set them aside.
The liquid in your pan should be pretty much fully absorbed at this point. (If it isn't, add a little more flour- about 1 tbsp more) Add 1/4 cup of AP flour and stir it so it coats everything in the pan.
Now add 1-1.5 cups of chicken broth to the pan. I like my sauce to be thinner than gravy, so I add closer to 1.5 cups.
After you've reached your desired consistency, add the sliced mushrooms and the spinach to your mixture and simmer on low.
Once the mushrooms are cooked well, add the gnocchi to your pan along with the parmesan, 1 tbsp of minced garlic and 1 tsp of onion powder. Then add the salt and pepper to your liking. Heat on low until the parmesan cheese is melted and everything is combined.
ENJOY! Serve with shaved parmesan on top!