Creamy Chicken Gnocchi Bake

This recipe came across my Facebook feed courtesy of Le Creuset which shared it from The College Housewife's blog.  It caught my attention mainly because I had a package of chicken breasts AND gnocchi in the refrigerator.  

Whatever you do, do not skip the marinating step.  The marinade gave a delicious flavor to the chicken and, by marinating, the chicken was fork tender.  

This is the perfect cold weather (yes, February, I'm talking to you!) food.  The dish is rich, cheesy, and so delicious.

3–5 medium chicken (boneless/skinless) breasts
1 T. minced rosemary
3 garlic cloves, minced
2 T. oil
Juice from one lemon
Kosher salt and freshly ground black pepper, to taste
2 T. unsalted butter
3–4 cups baby spinach, roughly chopped
1 (17.5 oz.) package pre-made gnocchi

CREAM SAUCE:
2 T. unsalted butter
2 cloves garlic, minced
3 T. all-purpose flour
1 1/2 cups whole milk
Pinch of cayenne pepper
Pinch of grated nutmeg
1 T. minced rosemary
1 1/2 cups grated Roth Grand Cru® cheese (I used Gruyere)

Kosher salt and freshly ground black pepper, to taste

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

Cook chicken: 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 2-3 minutes per side. Drain the excess fat from the pan.

Wilt spinach: Preheat the oven to 350 F. Move chicken breasts to one side of the skillet. Stir in chopped spinach to the other side and cook, stirring occasionally, until it begins to wilt, about 1-2 minutes. Set skillet aside.

Make the cream sauce: Melt the butter in a separate skillet over medium heat. Add minced garlic and cook until fragrant, about 1-2 minutes. Whisk in flour and cook for 1-2 minutes. Gradually whisk in milk. Cook, whisking constantly, about 2-3 minutes. Stir in cayenne pepper, nutmeg, rosemary, and grated cheese until slightly thickened. Adjust seasoning with salt and pepper, to taste.

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

Assemble the casserole: In the skillet with chicken and spinach, top with cooked gnocchi, and cream sauce. Gently stir together. Bake in the oven for 25-30 minutes, or until chicken is cooked through and the sides are bubbling. Serve hot, garnished with parsley if desired.

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