Everyone… hold your horses – this Chicken Parmesan Gnocchi Bake is about to be the new favorite thing on What’s Gaby Cooking!
I’m not even sure how we can go up from here. It’s THAT good.
I made it on a whim on snapchat a few months ago and I was so obsessed I decided it needed a place on the blog. It’s a ground chicken mixture that’s flavored the same way you would season a chicken parmesan. Add to that some perfectly boiled gnocchi (which are like little pillows of heaven) on top and finish it off tons of cheese and herbs because obviously love a burrata moment, and that’s about it. It’s magical to say the least and I am 1923801298312% confident that you’re going to love it.
Chicken Parmesan Gnocchi Bake
Your fav Chicken Parmesan mixed with Gnocchi in the form of a quick and easy bake!! It's perfection
Ingredients
- 12 ounces plain gnocchi
- 1 1/2 tablespoons extra-virgin olive oil
- 1 medium yellow onion diced
- 4 cloves garlic roughly chopped
- Kosher salt and freshly cracked black pepper
- 1 lb ground chicken
- 2 cups store-bought marinara sauce
- 1/4 teaspoon crushed red pepper flakes
- 1 ½ cups shredded mozzarella
- ½ cup shredded parmesan
- 1 ball fresh burrata
- Sprigs fresh basil or oregano for garnish
Instructions
- Preheat the oven to 425 degrees F. Bring a large pot of water to a boil.
- Add the gnocchi to the boiling water and cook according to the package directions; drain, reserving ¼ cup of the cooking liquid.
- Meanwhile, heat the oil in a large nonstick cast iron skillet over medium-high heat. Add the onions and garlic and cook, stirring occasionally, until soft, about 5 minutes. Add the ground chicken and cook, stirring occasionally, until the chicken is cooked through and the onions are golden brown, 10 to 12 minutes. Remove from the heat and season with salt and pepper.
- Add the gnocchi, reserved cooking liquid, marinara sauce and red pepper flakes to the skillet with the chicken mixture and stir to combine. Add the parmesan and stir.
- Sprinkle with the mozzarella. Bake on the top oven rack until hot and bubbling and the cheese turns golden, about 15 minutes. Remove from the oven and let sit for 5 minutes. Add the burrata on top. And season with salt and pepper as needed.
- Garnish with fresh herbs and serve.
Each time I’ve made this dish I’ve gotten rave reviews! I most recently cooked it for my in-laws and they couldn’t get enough!
Absolutely delicious
Fast & easy
Great for a dinner party
I saw a friend post last nite & I made it tonite
Love it! Such a nice but simple change to the every week Italian meals I usually prepared.
Love it and made a few changes. I added some peas and zucchini that I had left over and I had 4 boneless/skinless thighs. Great add
Made this tonight and it was delicious! Even my pickiest day liked it- and when she learned gnocchi is made with potatoes, she almost wouldn’t even try it. Definitely a keeper!
That’s pickiest daughter, not day. 🙂
We make this almost once a month it’s easy, filling and hits the Italian spot
This is a huge hit! I’ve made twice with cauliflower gnocchi, and the fam didn’t bat an eye. Like others have said, this is a new staple for family meals and dinner parties!
A friend made this for supper club and WOW, so good!!
This was sooo good! I added about half a bag of fresh spinach, and since I didn’t have any burrata, I tore some fresh mozzarella on the top and stuck it under the broiler for a couple minutes.
This is so delicious and easy to make! Quite the pleaser with both of my toddlers. I used ground turkey, it was FAB!
I don’t like ground chicken (or turkey) so I just finely chopped chicken breast instead (better flavor). Didn’t add the garnish (burrata & fresh herbs) at the end, but OMG, this was delish! Other than what was mentioned, I followed the recipe. Highly recommend; very filling.
Huge hit with the family! Made it as suggested with no changes. Yum – thanks for yet another staple meal!
Dear Gaby, we made this tonight for dinner, and everyone loved it. However, it came out a bit saltier than I would have liked. I reread the recipe and noticed that the instructions didn’t call for salting the gnocchi cooking water, but I did salt it generously as I typically do for pasta. Could this be the issue? Are we supposed to cook the gnocchi without salting it? Also I mixed fresh mozzarella throughout instead of putting it on top. Any advice/tips would be greatly appreciated, We definitely want this in our recipe repertoire! Thanks so much.
I don’t salt the water with gnocchi!
I am ready to make this dish for the third time in three weeks! Sooooo tasty!
Made this last night…yes please!