Family Baked Gnocchetti with Smoked Paprika Chicken, Sweet Corn and Creamy Spinach Gratin

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a large baking dish.

2. 2

   Cook the gnocchetti in a pot of boiling water with a little salt for 2 minutes less than the package directions so they stay al dente. Drain and reserve 120 ml / 1/2 cup of the cooking water.

3. 3

   Meanwhile, season the chicken with 1 teaspoon salt, black pepper, smoked paprika, and dried oregano.

4. 4

   Heat the olive oil in a large skillet over medium-high heat. Brown the chicken for 5 to 6 minutes, stirring occasionally, until cooked through and lightly caramelized. Transfer to a plate.

5. 5

   In the same skillet, melt the butter over medium heat. Add the onion and cook for 4 minutes until softened. Stir in the garlic and cook 30 seconds more.

6. 6

   Add the spinach and cook for 2 to 3 minutes until wilted. Add the sweet corn and cook for 2 minutes. Return the chicken to the skillet and pour in the chicken broth. Cook for 1 minute, stirring to combine.

7. 7

   Sprinkle the flour over the mixture and stir for 1 minute to remove the raw taste.

8. 8

   Gradually pour in the whole milk, stirring constantly, until smooth. Add the cream cheese, 100 g / 3.5 oz of the mozzarella, and 25 g / about 1/3 cup of the Parmesan. Cook for 3 to 4 minutes until the sauce thickens slightly.

9. 9

   Add the cooked gnocchetti and, if needed, a little of the reserved pasta water to loosen the mixture. Taste and adjust with the remaining salt if needed.

10. 10

    Transfer the mixture to the baking dish. Top evenly with the remaining mozzarella, the remaining Parmesan, and the breadcrumbs.

11. 11

    Bake at 200 °C / 400 °F for 18 to 22 minutes, until the top is bubbling and golden. For extra color, broil for 2 additional minutes, watching closely.

12. 12

    Let rest for 5 minutes before serving so the casserole sets slightly and is easier to portion.