Description
A creamy, cheesy, and comforting Chicken Alfredo Gnocchi Bake made with tender chicken, pillowy gnocchi, and a rich Alfredo sauce. Quick and easy for a satisfying weeknight dinner.
Ingredients
1 lb (450g) potato gnocchi
2 cups cooked chicken, shredded or cubed
2 tablespoons butter
2 cloves garlic, minced
1 ½ cups heavy cream (or half-and-half)
¾ cup grated Parmesan cheese
1 cup shredded mozzarella cheese
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon nutmeg (optional)
1 cup baby spinach (optional)
¼ cup chopped parsley (for garnish)
Instructions
- Preheat the oven to 400°F (200°C) and lightly grease a 9×9-inch baking dish.
- Cook the gnocchi in salted boiling water according to package instructions (2–3 minutes), then drain and set aside.
- In a large skillet, melt the butter over medium heat. Add garlic and cook for 30 seconds until fragrant.
- Pour in the heavy cream and bring to a gentle simmer.
- Stir in Parmesan cheese, salt, pepper, and nutmeg (if using) until smooth and creamy.
- Add the cooked gnocchi, chicken, and baby spinach (if using) to the sauce. Stir to combine.
- Transfer the mixture to the prepared baking dish and top with shredded mozzarella.
- Bake for 15–20 minutes, until hot, bubbly, and golden on top.
- Sprinkle with chopped parsley before serving.
Notes
Use rotisserie chicken for convenience and added flavor.
Try adding sautéed mushrooms or steamed broccoli for extra veggies.
Swap mozzarella with provolone or fontina for a cheesy twist.
To lighten the dish, use half-and-half instead of heavy cream.
Make it vegetarian by replacing chicken with roasted cauliflower or more spinach.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 of dish
- Calories: 620
- Sugar: 2g
- Sodium: 780mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 140mg
