Baked Tuscan Chicken Gnocchi: A Deliciously Creamy Italian Comfort Dish

Baked Tuscan Chicken Gnocchi is a delightful dish that brings the vibrant flavors of Italy right to your dinner table. As I prepared this recipe, I couldn’t help but think about the rich culinary traditions of Tuscany, where fresh ingredients and hearty meals are a way of life. This dish combines tender chicken, pillowy gnocchi, and a creamy sauce that is simply irresistible. It’s no wonder that people love Baked Tuscan Chicken Gnocchi—the combination of textures and flavors creates a comforting experience that warms the soul.

What makes this dish even more appealing is its convenience; it’s perfect for busy weeknights yet impressive enough for entertaining guests. The creamy sauce envelops the gnocchi, making each bite a delightful explosion of taste. Whether you’re a seasoned cook or a kitchen novice, this recipe is sure to become a favorite in your home. Join me as we dive into the steps to create this mouthwatering meal that will have everyone asking for seconds!

Ingredients:

• 1 pound of gnocchi (store-bought or homemade)
• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• Salt and pepper, to taste
• 1 teaspoon Italian seasoning
• 3 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1 cup spinach, roughly chopped
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil, for garnish (optional)

Preparing the Gnocchi

1. If you’re using store-bought gnocchi, you can skip this step. However, if you want to make homemade gnocchi, start by boiling 2 large potatoes until fork-tender. This usually takes about 30-40 minutes. Once cooked, drain and let them cool slightly before peeling. 2. In a large bowl, mash the potatoes until smooth. Add 1 cup of all-purpose flour, 1 egg, and a pinch of salt. Mix until a dough forms. If the dough is too sticky, add more flour, a little at a time, until it’s manageable. 3. On a floured surface, roll the dough into long ropes about 1/2 inch thick. Cut the ropes into 1-inch pieces. You can use a fork to create ridges on each piece, which helps the sauce cling better. 4. Bring a large pot of salted water to a boil. Add the gnocchi in batches, cooking them until they float to the surface, which usually takes about 2-3 minutes. Remove them with a slotted spoon and set aside.

Cooking the Chicken

5. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the bite-sized chicken pieces. Season with salt, pepper, and Italian seasoning. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. 6. Add the minced garlic to the skillet and sauté for an additional 1-2 minutes until fragrant. Be careful not to burn the garlic, as it can turn bitter.

Creating the Sauce

7. Once the chicken is cooked, add the halved cherry tomatoes and chopped spinach to the skillet. Stir everything together and cook for about 3-4 minutes until the spinach wilts and the tomatoes start to soften. 8. Pour in the heavy cream, stirring to combine. Bring the mixture to a gentle simmer and let it cook for about 5 minutes, allowing the sauce to thicken slightly. 9. Stir in the shredded mozzarella and grated Parmesan cheese, mixing until the cheeses melt and the sauce becomes creamy. Taste and adjust the seasoning with more salt and pepper if needed.

Combining Gnocchi and Sauce

10. Gently fold the cooked gnocchi into the creamy chicken and vegetable sauce. Make sure the gnocchi is well-coated with the sauce. If the mixture seems too thick, you can add a splash of chicken broth or water to loosen it up. 11. Preheat your oven to 400°F (200°C). Transfer the gnocchi and sauce mixture into a greased baking dish, spreading it out evenly.

Baking the Dish

12. To create a deliciously cheesy topping, sprinkle a little extra mozzarella and Parmesan cheese over the top of the gnocchi mixture. 13. Place the baking dish in the preheated oven and bake for about 20-25 minutes, or until the cheese is bubbly and golden brown. If you want an extra crispy top, you can broil it for an additional 2-3 minutes, but keep a close eye on it to prevent burning.

Serving the Baked Tuscan Chicken Gnocchi

14. Once out of the oven, let the dish cool for a few minutes. This will help the sauce set a bit, making it easier to serve. 15. Garnish with fresh basil leaves for a pop of color and added flavor. Serve hot, and enjoy the creamy, cheesy goodness of this baked Tuscan chicken gnocchi!

Tips and Variations

– If you want to add more vegetables, consider including bell peppers, zucchini, or mushrooms. Just sauté them along with the chicken. – For a lighter version, you can substitute the heavy cream with half-and-half or

Conclusion:

In summary, this Baked Tuscan Chicken Gnocchi recipe is an absolute must-try for anyone looking to elevate their weeknight dinners with a dish that’s both comforting and bursting with flavor. The combination of tender chicken, pillowy gnocchi, and a creamy, sun-dried tomato sauce creates a symphony of tastes that will leave your taste buds dancing. Plus, it’s incredibly easy to prepare, making it perfect for busy evenings or when you want to impress guests without spending hours in the kitchen. For serving suggestions, I recommend pairing this dish with a fresh green salad drizzled with a light vinaigrette to balance the richness of the gnocchi. You can also sprinkle some freshly grated Parmesan cheese and chopped basil on top for an extra touch of flavor. If you’re feeling adventurous, consider adding some sautéed spinach or mushrooms to the mix for added texture and nutrition. I truly encourage you to give this Baked Tuscan Chicken Gnocchi a try. I promise you won’t be disappointed! Once you’ve made it, I’d love to hear about your experience. Did you add your own twist? How did your family enjoy it? Share your thoughts and any variations you tried in the comments below. Let’s spread the love for this delicious dish together! Print