Chicken and Tomato Basil Gnocchi Bake

• 1 lb chicken breast, diced
• 12 oz gnocchi
• 1 can (28 oz) crushed tomatoes
• 1 cup fresh basil, chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup ricotta cheese
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste
• 2 tbsp olive oil

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook gnocchi according to package instructions; drain and set aside.
3. 3 Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook until softened.
4. 4 Add diced chicken, season with salt and pepper, and cook until browned.
5. 5 Stir in crushed tomatoes, oregano, red pepper flakes (if using), and half of the basil. Simmer for 10 minutes.
6. 6 Combine cooked gnocchi and chicken-tomato mixture in a baking dish.
7. 7 Dot with ricotta and sprinkle with mozzarella and Parmesan cheeses.
8. 8 Bake for 20 minutes or until cheese is bubbly and golden.
9. 9 Garnish with remaining basil before serving.

Equipment

• skillet
• baking dish

Variations

• Substitute chicken with Italian sausage for a meatier version.
• Add artichoke hearts for extra texture and flavor.

Substitutions

• Use whole milk mozzarella if fresh is unavailable.
• Substitute fresh basil with 1 teaspoon of dried basil if needed.

Pairings

• Chianti wine
• Sparkling water with lemon

Nutrition

Tips

• For extra flavor, roast diced chicken in the oven before sautéing.
• Add a handful of spinach or kale for a nutrient boost.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain the crispy top.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven until heated through.

Serving Suggestions

• A simple green salad
• Garlic bread

FAQ