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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This is so comforting & delicious! I forget where I found this originally & I probably altered it anyway. eta: I just remembered - this is my edited/altered/revised version of another Zaar recipe. I hope nobody is offended. Ingredients:
2 lbs potato gnocchi |
8 ounces bacon, coarsely chopped |
4 cups leeks, ends trimmed, halved lengthwise, thinly sliced |
3 ounces unsalted butter |
2 ounces all-purpose flour |
3 1/4 cups skim milk |
1 1/2 ounces shredded parmesan cheese |
3 ounces grated cheddar cheese |
3 cups cooked boneless skinless chicken breasts, shredded (about 2) |
12 ounces baby spinach leaves |
Directions:
1. Cook gnocchi according to package directions. Set aside.
2. Sauté bacon until crisp. Set aside.
3. Sauté leeks in bacon fat.
4. In medium saucepan, melt butter. Over medium heat, whisk in flour. Whisk in milk, stirring constantly until boiling. Add cheeses & stir until melted.
5. In large bowl, combine all components & stir well, adding spinach last.
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