Gnocchis au poulet, aux champignons et au vin blanc

Ingrédients

• 1 tablespoon olive oil
• 2 tablespoons butter
• 8 ounces cremini or white mushrooms (sliced)
• 1/2 medium onion (chopped)
• 2 cloves garlic (minced)
• 1/2 teaspoon Italian seasoning
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 1 cup heavy/whipping cream
• 1 pound uncooked potato gnocchi
• 1.5 cups cooked/rotisserie chicken (shredded)
• 1/2 cup freshly grated parmesan cheese
• Chopped fresh parsley (optional, to taste)
• Salt & pepper (to taste)

Préparation

1. 1

   Add the oil and butter to a deep skillet over medium-high heat. Once the butter has melted, add the mushrooms and onions.

2. 2

   Sauté until the mushrooms have released their water, it cooks off, and the mushrooms and onions are nicely seared (about 10 min).

3. 3

   Reduce the heat to medium and stir in the garlic, Italian seasoning, and white wine. Let it bubble for about a minute.

4. 4

   Stir in the chicken broth, cream, gnocchi, and chicken. Once it starts to bubble, continue cooking it, uncovered, stirring occasionally, for 5-7 or minutes until the gnocchi is cooked and the sauce has thickened to your liking.

5. 5

   Stir in the parmesan cheese and parsley (if using), and season generously with salt & pepper. Serve immediately.