Name: Creamy Chicken and Gnocchi Bake
Prep time: 10 min
Total time: 30 min
Yield: 8 servings
Ingredients: 4 tbsp (57 g / 60 mL) butter; 3 garlic cloves, minced; 2 tbsp (30 mL) tomato paste; 2 cups (300 g approx.) halved cherry tomatoes; 1 tsp (5 mL) dried oregano; 2 tbsp (30 mL) kosher salt for the gnocchi water, plus more to taste; Freshly ground black pepper; Pinch red pepper flakes; 4 cups (120 g approx.) baby spinach; 1 cup (240 mL) low-sodium chicken broth or vegetable broth; 1 cup (240 mL) heavy cream; 1/2 cup (50-55 g) freshly grated Parmesan; 1/4 cup (10-15 g) chopped fresh herbs, such as basil and parsley, plus more to garnish; 2 x 17.5 oz (496 g) packages gnocchi, 35 oz (992 g) total; 1 cup (115 g approx.) shredded mozzarella

Instructions

Preheat the broiler to medium. Melt butter in a large oven-safe skillet over medium heat.
Add garlic and tomato paste and cook, stirring constantly, until the paste darkens and begins sticking to the pan, 2-3 minutes.
Add cherry tomatoes; season with oregano, salt, pepper, and red pepper flakes. Cook until the tomatoes begin to burst. Add spinach and cook until it starts to wilt.
Stir in broth, cream, Parmesan, and herbs. Bring to a simmer, reduce heat to low, and cook about 3 minutes until slightly reduced.
Meanwhile, boil a large pot of water with 2 tbsp salt. Cook gnocchi until they float, about 2 minutes, then drain.
Toss gnocchi with the sauce. Top with mozzarella and broil 3-5 minutes until melted. Garnish with herbs and serve.

Notes

Use vegetable broth to make the recipe vegetarian. It can be assembled ahead, refrigerated overnight, then topped with mozzarella and heated; allow extra time when starting cold.
Scaling: 1/2 batch fits a smaller skillet. For 2x, use two skillets or baking dishes; do not crowd one pan.

Creamy Chicken and Gnocchi Bake

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Ingredients

Instructions

Notes

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