CHICKEN-AND-GNOCCHI BAKE WITH BROCCOLINI

Chicken-and-Gnocchi Bake with Broccolini image

Provided by Martha Stewart

Time 1h

Yield Serves 4

Number Of Ingredients 10

3 tablespoons unsalted butter
1 tablespoon minced garlic (from 3 cloves)
3 tablespoons unbleached all-purpose flour
2 1/4 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 1/2 cups torn cooked chicken (preferably dark meat)
3 ounces Gruyère, grated (1 cup)
2 ounces Parmigiano-Reggiano, grated (1/2 cup)
Kosher salt and freshly ground pepper

Steps:

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.

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