Creamy Gnocchi with Chicken and Roasted Mushrooms
Creamy, cozy, and packed with umami—this Chicken and Gnocchi with Roasted Mushrooms hits all the right notes. Pillowy gnocchi, savory roasted mushrooms, tender rotisserie chicken, and mascarpone create a luscious sauce, while a hint of truffle oil takes it over the top. Comfort food done right, in under an hour.
Pin Recipe
Servings: 4 servings
Calories: 446kcal
Equipment
Ingredients
For the Mushrooms
- 2 small packages shiitake mushrooms, stems removed, caps quartered (or cut into ½-inch pieces)
- 1 large package white button mushrooms, stems removed, caps quartered (or cut into ½-inch pieces)
- 4 cloves garlic, peeled and cut in half
- 2 Tbsp extra virgin olive oil
- 2 Tbsp unsalted butter
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
- About 10-12 fresh thyme sprigs
For the gnocchi
- 1 (1lb) package dried gnocchi
- 2 Tbsp unsalted butter
- 1 large shallot, finely chopped, about 2-3 Tbsp
- 3 cloves of garlic, peeled and thinly sliced or grated
- ½ rotisserie chicken, skin discarded, meat shredded, about 2 cups
- ½ cup mascarpone cheese
- 2 heaping cups (~2oz) baby arugula, plus more for serving
- Truffle oil, or other high quality extra virgin olive oil
- Parmigiano Reggiano, grated, for serving
- Freshly ground black pepper, for serving
Instructions
- Roast the mushrooms. Preheat an oven to 425°F (220°C). Place quartered (or chopped) mushrooms and halved garlic cloves on a rimmed baking sheet, then drizzle with 2 Tbsp olive oil. Season with ½ tsp Kosher salt and ¼ tsp freshly ground black pepper. Scatter 2 Tbsp butter and 10-12 fresh thyme sprigs on top. Transfer to the preheated oven and roast for 15-20 minutes, or until the mushrooms are tender. Discard thyme stems.
- Cook the gnocchi. Bring a large pot of water to a rapid boil. Season generously with Kosher salt. Add 1 lb dried gnocchi, then cook until they float to the top, about 3 minutes. Reserve about ½-1 cup of the cooking water, then drain. Set gnocchi aside.
- Sweat the shallot. Heat 2 Tbsp butter in a large skillet over medium heat. Add chopped shallot then cook, stirring occasionally, until softened, about 3-4 minutes. Add 3 cloves thinly sliced garlic, then cook 1 minute more.
- Toss remaining ingredients with the sauce. Stir in 2 cups shredded rotisserie chicken, the roasted mushrooms, cooked gnocchi, ½ cup mascarpone cheese, and about ¼ cup of reserved pasta water. Increase the heat to medium-high, then stir until the cheese has melted. Add additional reserved cooking water (or more mascarpone) to create more of a sauce if you like.
- Garnish, then serve. Add 2 heaping cups of arugula, then stir to combine or until just barely wilted. Divide evenly between bowls. You can add a little more arugula on top for extra greens. Drizzle each bowl with a little truffle oil (or a nice extra virgin olive oil), then top with grated Parmesan cheese and lots of freshly ground black pepper. Serve immediately!
Notes
- Make ahead: Cook and drain the gnocchi, roast the mushrooms, and shred the chicken in advance. Store together or separately. When ready to serve, make the sauce fresh and combine with mascarpone, adding broth or cream if needed.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheating: Reheat gently on the stovetop with a splash of broth to loosen the sauce.
- Freezing: Gnocchi can be frozen, but the creamy sauce may separate. If freezing, refresh with extra mascarpone, broth, or cream when reheating.
Nutrition
Calories: 446kcal | Carbohydrates: 5g | Protein: 24g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 130mg | Sodium: 572mg | Potassium: 101mg | Fiber: 1g | Sugar: 1g | Vitamin A: 876IU | Vitamin C: 6mg | Calcium: 67mg | Iron: 1mg
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