Description
Enjoy a comforting dish of Baked Tuscan Chicken Gnocchi, featuring tender gnocchi, juicy chicken, and fresh vegetables in a creamy cheese sauce. This easy recipe is perfect for a cozy weeknight dinner, bringing rich flavors and satisfying textures to your table.
Ingredients
Scale
- 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)
Instructions
- If using store-bought gnocchi, skip this step. For homemade, boil 2 large potatoes until fork-tender (30-40 minutes). Drain, cool slightly, and peel.
- Mash the potatoes until smooth. Mix in 1 cup of all-purpose flour, 1 egg, and a pinch of salt until a dough forms. Add more flour if too sticky.
- Roll the dough into ropes about 1/2 inch thick and cut into 1-inch pieces. Use a fork to create ridges on each piece.
- Boil salted water in a large pot. Cook gnocchi in batches until they float (2-3 minutes). Remove with a slotted spoon and set aside.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add chicken pieces, season with salt, pepper, and Italian seasoning. Cook for 5-7 minutes until browned and cooked through.
- Add minced garlic and sauté for 1-2 minutes until fragrant.
- Add halved cherry tomatoes and chopped spinach to the skillet. Cook for 3-4 minutes until spinach wilts and tomatoes soften.
- Pour in heavy cream, stirring to combine. Simmer for 5 minutes to thicken.
- Stir in shredded mozzarella and grated Parmesan until melted and creamy. Adjust seasoning if needed.
- Gently fold cooked gnocchi into the creamy sauce until well-coated. Add chicken broth or water if the mixture is too thick.
- Preheat oven to 400°F (200°C). Transfer the mixture to a greased baking dish, spreading evenly.
- Sprinkle extra mozzarella and Parmesan on top.
- Bake for 20-25 minutes until cheese is bubbly and golden. Broil for an additional 2-3 minutes for a crispy top, watching closely.
- Let cool for a few minutes before serving.
- Garnish with fresh basil and enjoy the creamy, cheesy goodness!
Notes
- For added vegetables, consider bell peppers, zucchini, or mushrooms, sautéing them with the chicken.
- For a lighter version, substitute heavy cream with half-and-half or a non-dairy alternative.
- Prep Time: 30 minutes
- Cook Time: 30 minutes