Alfredo Chicken Gnocchi Bake

• 1 lb gnocchi
• 8 oz cooked, shredded chicken breast
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 3 cloves garlic, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese (for topping)
• 2 tbsp butter
• Parsley for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook gnocchi according to package instructions and set aside.
3. 3 In a saucepan, melt butter over medium heat, then whisk in heavy cream, garlic, basil, oregano, salt, and pepper.
4. 4 Bring to a simmer and stir in 1 cup Parmesan cheese until melted and smooth.
5. 5 Combine cooked gnocchi and shredded chicken in a greased baking dish.
6. 6 Pour alfredo sauce over the gnocchi and chicken, stirring to coat.
7. 7 Top with mozzarella and remaining 1/2 cup Parmesan cheese.
8. 8 Bake for 25-30 minutes, or until bubbly and golden brown.
9. 9 Garnish with parsley before serving.

Equipment

• Baking dish
• Mixing spoon
• Saucepan

Variations

• Add sautéed spinach or sun-dried tomatoes for extra flavor.

Substitutions

• Substitute half-and-half for heavy cream for a lighter option.
• Use gluten-free gnocchi for a gluten-free version.

Pairings

• Caesar salad
• Garlic bread

Nutrition

Tips

• For extra flavor, sauté the garlic in butter before adding the cream.
• Use rotisserie chicken for a quick prep.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warm.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered at 350°F for 30 minutes, then uncover and bake an additional 10 minutes.

Serving Suggestions

• Serve with a crisp Caesar salad.
• Pair with a warm, crusty baguette.

FAQ