Casserole with gnocchi, chicken breast, mushrooms and spinach

Ingredients for 2 servings:

• 200 g gnocchi, from the refrigerated section, approx.
• 250 g chicken breast fillet(s), approx.
• 250 g brown mushrooms, approx.
• 1 handful of spinach
• 1 onion(s)
• 1 garlic clove(s), more if desired
• Thyme
• Salt and pepper, freshly ground
• Oil for frying
• 30 g butter
• 25 g flour
• 100 ml water, approx.
• 75 ml cooking cream, approx.
• 150 ml milk, approx.
• 1 tsp vegetable broth, instant
• salt and pepper
• 75 g grated cheese, e.g. medium-aged Gouda or mountain cheese

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Peel and dice the onion. Clean and slice the mushrooms, sort the spinach and cut into strips. Cut the meat into bite-sized strips or cubes, chop or press the garlic. Heat a little oil in a pan and brown the meat all over. Remove the meat. Sauté the onion in the pan for about 2-3 minutes. Add the mushrooms and garlic, sprinkle with salt and pepper, and fry for about 5-6 minutes, stirring, seasoning with thyme. Add the spinach and let it wilt. Remove the vegetables. Melt the butter in the pan and stir in the flour. Deglaze the flour with water, cream, and enough milk to make a creamy sauce. Season the sauce with salt, pepper, and vegetable stock and let it simmer briefly. Stir in the grated cheese and let it melt. If using an ovenproof pan, toss the gnocchi, vegetables, and meat into the sauce. Otherwise, transfer the vegetables, meat, and gnocchi to a prepared casserole dish and coat with the sauce. Bake the casserole in a preheated oven at 200°C (top and bottom heat) for about 30 minutes, until everything is heated through and the surface is lightly browned.