Chicken Alfredo Gnocchi Bake (Print)
Baked gnocchi with creamy Alfredo, chicken, and two cheeses for a hearty, golden comfort dish.
# Ingredients:
→ Sauce Components
01 -
1 tablespoon unsalted butter
02 -
3 cloves garlic, minced
03 -
113 grams cream cheese, softened
04 -
240 millilitres heavy cream
05 -
240 millilitres low-sodium chicken broth
→ Main Components
06 -
454 grams uncooked potato gnocchi
07 -
320 grams cooked chicken, diced or shredded
→ Cheeses and Toppings
08 -
80 grams freshly grated parmesan cheese, divided
09 -
110 grams shredded mozzarella cheese
10 -
Salt and freshly ground black pepper, to taste
# Steps:
01 -
Remove cream cheese from refrigeration at least one hour in advance, or microwave for 20–30 seconds until fully softened. Preheat oven to 190°C and place rack in upper third.
02 -
Melt butter in a large skillet over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant.
03 -
Add softened cream cheese (cut into pieces), heavy cream, and chicken broth to the skillet. Stir continuously for 4–5 minutes until cream cheese is completely melted. Maintain gentle heat to prevent overcooking.
04 -
Add uncooked potato gnocchi and cooked chicken to the sauce. Stir frequently for 3 minutes to ensure even coating.
05 -
Mix in half of the grated parmesan cheese, then remove skillet from the heat.
06 -
Transfer entire mixture into a 23×33 cm baking dish, spreading in an even layer.
07 -
Sprinkle remaining parmesan cheese and all mozzarella evenly over the surface. Bake uncovered for 25–30 minutes until bubbling and golden on top.
08 -
Allow the dish to rest for 5 minutes so the sauce thickens. Season with salt and freshly ground black pepper before serving.
# Additional Notes:
01 -
Let the bake rest briefly after removal from the oven to set the sauce and deepen the flavour.