Creamy Tomato Chicken Gnocchi Bake

• 12 oz gnocchi
• 2 cups shredded cooked chicken
• 1 can (14.5 oz) diced tomatoes
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp dried basil
• 1/2 tsp dried oregano
• Salt and pepper to taste
• 2 tbsp olive oil

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until softened.
3. 3 Stir in diced tomatoes, basil, oregano, salt, and pepper. Simmer for 5 minutes.
4. 4 Add heavy cream and bring to a gentle boil, stirring occasionally.
5. 5 Cook gnocchi according to package instructions; drain and add to the skillet, coating with sauce.
6. 6 Stir in shredded chicken and half of the mozzarella and Parmesan cheese.
7. 7 Transfer mixture to a greased baking dish and top with remaining cheese.
8. 8 Bake uncovered for 20-25 minutes, until bubbly and golden.
9. 9 Let stand for 5 minutes before serving.

Equipment

• Large skillet
• Baking dish
• Oven

Variations

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

Substitutions

• Use gluten-free gnocchi for a gluten-free option. Substitute chicken with sausage for a twist.

Pairings

• Pairs well with a crisp Chardonnay or an Italian red like Montepulciano d'Abruzzo.

Nutrition

Tips

• For extra flavor, use roasted garlic instead of raw.
• Top with fresh basil before serving for a pop of color and freshness.

Storage

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

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat covered with foil at 350°F until hot.

Serving Suggestions

• Serve with a fresh green salad and warm breadsticks for a complete meal.

FAQ