What’s that? Two cooking posts in a row? Aren’t I a little icon of domesticity these days? (Of course, “in a row” might be considered a stretch since my last post was a couple weeks ago. Oh, life with a baby!)
Anyway. As I said last time (because nothing has changed in my life, guys), I’m cooking more. Blah blah blah blah anecdotes.
The point is, I cooked this thing the other day, and it turned out pretty tasty, and now I’m sharing it with you.
Truth be told, it was one of those days when I had a few key ingredients in my fridge (in this case, gnocchi and chicken) and I decided to scan the interwebs for recipes I could make using said key ingredients. I found something that was generally what I was looking for, but I had to fill in a lot of gaps and improvise since I didn’t have everything that the original recipe called for. In this case, I substituted my favorite spices and a container of takeout Chinese broccoli left over from lunch the day before. Necessity is the mother of invention, right? Or, in this case, leftovers I don’t want to throw out are the mother of dinner. Or something.
As I said, though, the resulting dish was met with positive reviews, so I figured it was worth a post. Especially considering the only other posts I have rolling around my head are Vivi updates (keep your eye out for her two-month post…it’s coming next week) and thoughts on my new life as a housewife. I’ll get around to those. Probably. At some point.
Gnocchi, Chicken, and Broccoli Bake
3 T olive oil
1 large white onion, chopped
2 cloves garlic, minced
1-2 cups broccoli (or Chinese broccoli, which is what I used because multicultural fanciness!), roughly chopped
1 tsp rosemary
Salt and pepper
2 T butter
2 T whole wheat flour
1 cup chicken broth
1 1/2 cups almond milk
1 tsp cinnamon
2 chicken breasts, baked and shredded
1 package whole wheat gnocchi
Parmesan cheese, shredded
Preheat oven to 425 degrees F.
Heat the olive oil in a large, oven-safe skillet.
Add the onion and garlic and cook until fragrant, stirring occasionally, about 3 minutes.
Add the broccoli, rosemary, salt, and pepper; cook until softened, about 10-12 minutes.
Remove veggie mixture from skillet and put into a bowl. Set aside. Wipe out the skillet.
Add butter to the skillet and melt. Stir in flour until mixed thoroughly.
Add the chicken broth, almond milk, and cinnamon. Cook until slightly thickened, about five minutes.
Stir in chicken and gnocchi until coated. Sprinkle with Parmesan and bake until slightly golden, about 20 minutes.
Allow to stand five minutes before serving. Enjoy!