Creamy Tuscan Chicken and Gnocchi Casserole

• 1 lb chicken breasts, diced
• 16 oz gnocchi
• 2 cups heavy cream
• 1 cup chicken broth
• 1 cup grated Parmesan cheese
• 4 cups fresh spinach, chopped
• 4 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried basil
• Salt and pepper to taste
• 1/2 cup breadcrumbs
• 2 tbsp butter
• 1/4 cup grated Parmesan cheese

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook gnocchi according to package instructions; drain.
3. 3 In a large skillet, cook chicken in batches until browned; set aside.
4. 4 In the same skillet, melt butter, then sauté garlic until fragrant.
5. 5 Stir in heavy cream, chicken broth, thyme, basil, salt, and pepper; bring to a simmer.
6. 6 Add cooked gnocchi, chicken, and spinach to skillet; cook until heated through.
7. 7 Transfer mixture to a greased 9x13 inch baking dish.
8. 8 Combine breadcrumbs and 1/4 cup Parmesan; sprinkle over casserole.
9. 9 Bake for 25 minutes until bubbly and top is golden.
10. 10 Let stand 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• skillet
• baking sheet

Variations

• Add sun-dried tomatoes for extra flavor.
• Substitute diced ham for chicken for a ham and cheese version.

Substitutions

• If fresh spinach isn’t available, use frozen spinach, thawed and drained.
• Use panko breadcrumbs for a crispier topping.

Pairings

• Caesar Salad
• Garlic Bread

Nutrition

Tips

• Use pre-cooked gnocchi to save time.
• For extra flavor, toast the breadcrumbs in a pan before topping the casserole.

Storage

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

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 another 10 minutes.

Serving Suggestions

• Serve with a crisp green salad.
• Pairs well with a warm crusty bread.

FAQ