Description
This Chicken Parmesan Gnocchi Bake combines tender gnocchi, juicy chicken, and a rich marinara sauce topped with gooey melted mozzarella and Parmesan cheese. A comforting, one-pan dinner that’s perfect for busy weeknights or a cozy family meal.
Ingredients
Units
Scale
- 1 lb gnocchi (store-bought or homemade)
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works well)
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 2 cups marinara sauce
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup panko breadcrumbs (optional, for a crispy topping)
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
- Cook the gnocchi:
- Preheat your oven to 400°F (200°C).
- Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface (about 2–3 minutes). Drain and set aside.
- Prepare the base:
- Heat olive oil in a large ovenproof skillet or casserole dish over medium heat. Add the garlic and sauté for 1–2 minutes until fragrant.
- Stir in the marinara sauce, basil, and oregano. Cook for 2–3 minutes until warmed through.
- Combine chicken and gnocchi:
- Add the cooked gnocchi and chicken to the skillet. Stir to coat everything evenly with the sauce.
- Assemble the bake:
- Sprinkle the mozzarella and Parmesan cheese over the top. If using, mix the panko breadcrumbs with a drizzle of olive oil and sprinkle on top for extra crunch.
- Bake:
- Transfer the skillet to the preheated oven. Bake for 15–20 minutes, or until the cheese is melted and bubbly and the breadcrumbs are golden.
- Serve:
- Remove from the oven and let cool slightly. Garnish with fresh parsley and serve hot.
Notes
- Substitute chicken with Italian sausage or omit for a vegetarian version.
- Add cooked spinach, mushrooms, or roasted vegetables for extra flavor.
- If you don’t have an ovenproof skillet, transfer the mixture to a greased baking dish before adding the cheese and baking.