Chicken Gnocchi Bake
If you love cheesy comfort food….you will love this Chicken Gnocchi Bake. Potato dumplings in a creamy sauce are mixed with chicken, then topped with delicious mozzarella and finally baked to perfection.
This easy Chicken Gnocchi Bake is a hearty dish that is packed with flavor. It is perfect for hectic weeknights but I can’t guarantee that there will be leftovers.
HOW TO MAKE CHICKEN GNOCCHI BAKE
*Note: The full printable recipe card is below
PREP: Preheat oven to 350 degrees.
COOK: Boil gnocchi for 2 minutes, or until they float to the top. Strain and set aside. In a large pot heat 2 Tbsp of extra virgin olive oil on medium heat and add chicken. Cook until no longer pink, remove from pot and set aside. Heat the rest of olive oil then add onion, mushroom, garlic, sun-dried tomatoes, paprika, red pepper flakes, salt, and pepper. Cook until onions are soft. Add butter to pan. When butter has melted add flour. Let the flour cook for 2-3 minutes and slowly whisk in your milk, half and half, and parmesan cheese. Continue to cook on medium heat until sauce starts to get thick. Remove from heat. Add your chicken, gnocchi, and spinach to the sauce.
BAKE: Pour mixture into an 8 x 8 baking dish. Top with mozzarella and bake for 15 minutes until cheese is melted and bubbly. Enjoy!♥
RECIPE TIPS
• You can use shredded rotisserie chicken in this recipe…it would still be delicious.
• Sun dried tomatoes in a jar can be used instead of the dry ones.
• You can store this dish in an airtight container for 3 days in the fridge.
Chicken Gnocchi Bake
Ingredients
- 3 tbsp extra virgin olive oil
- 1 lb chicken tenders
- 10 oz gnocchi
- 1 small onion diced
- 4 oz mushrooms sliced
- 2 cloves garlic minced
- 1 oz sundried tomatoes
- 1/4 tsp paprika
- 1/4 tsp red pepper flakes add more to taste
- 1/4 tsp black pepper
- 1/4 tsp salt add more to taste
- 1 Tbsp butter
- 1 Tbsp flour
- 1 1/2 cup whole milk
- 1/2 cup half and half
- 1/2 cup freshly grated parmesan cheese
- 2 cups spinach
- 1 cup shredded mozzerella
Instructions
- Preheat oven to 350 degrees.
- Boil gnocchi for 2 minutes, or until they float to the top. Strain and set aside.
- In a large pot heat 2 Tbsp of extra virgin olive oil on medium heat and add chicken. Cook until no longer pink, remove from pot and set aside.
- Heat the rest of olive oil then add onion, mushroom, garlic, sun-dried tomatoes, paprika, red pepper flakes, salt, and pepper. Cook until onions are soft.
- Add butter to pan. When butter has melted add flour. Let the flour cook for 2-3 minutes and slowly whisk in your milk, half and half, and parmesan cheese. Continue to cook on medium heat until sauce starts to get thick. Remove from heat. Add your chicken, gnocchi, and spinach to the sauce.
- Pour mixture into an 8 x 8 baking dish. Top with mozzarella and bake for 15 minutes until cheese is melted and bubbly.
