Chicken Alfredo Gnocchi Bake (Print Version)
# Ingredients:
→ Sauce Components
01 -
1 tablespoon unsalted butter
02 -
3 cloves garlic, minced
03 -
4 ounces (1/2 block) cream cheese, softened
04 -
1 cup heavy cream
05 -
1 cup low-sodium chicken broth
→ Main Components
06 -
1 pound uncooked potato gnocchi
07 -
2 cups cooked chicken, diced or shredded
→ Cheeses and Toppings
08 -
1 cup freshly grated parmesan cheese, divided
09 -
1 cup shredded mozzarella cheese
10 -
Salt and freshly ground black pepper, to taste
# Instructions:
01 -
Remove cream cheese from the refrigerator at least 1 hour in advance, or microwave for 20–30 seconds until very soft. Preheat oven to 190°C (375°F) and position rack in the upper third.
02 -
Melt butter in a large skillet over medium-high heat. Add minced garlic and sauté for about 30 seconds until fragrant.
03 -
Add softened cream cheese (cut into small pieces), heavy cream, and chicken broth to the skillet. Cook, stirring almost constantly, for 4–5 minutes until the cream cheese is fully melted. Avoid overcooking to maintain the right sauce consistency.
04 -
Add uncooked potato gnocchi and cooked chicken to the skillet. Cook, stirring often, for 3 minutes to coat evenly.
05 -
Stir in half of the grated parmesan cheese and remove skillet from the heat.
06 -
Transfer contents to a 23x33 cm (9x13 inch) baking dish, spreading into an even layer.
07 -
Sprinkle remaining parmesan cheese and all the mozzarella evenly over the top. Bake uncovered for 25–30 minutes until bubbling and golden.
08 -
Let the bake rest for 5 minutes to allow the sauce to thicken, then season with salt and pepper to taste before serving.
# Notes:
01 -
Allowing the dish to rest briefly before serving ensures the sauce thickens and flavors meld.