Effortless Chicken Alfredo Gnocchi Bake (Print Version)
# Ingredients:
→ Sauce Components
01 -
240 millilitres low-sodium chicken broth
02 -
240 millilitres heavy cream
03 -
113 grams cream cheese, softened
04 -
3 cloves garlic, minced
05 -
1 tablespoon unsalted butter
→ Main Components
06 -
320 grams cooked chicken, diced or shredded
07 -
454 grams uncooked potato gnocchi
→ Cheeses and Toppings
08 -
Salt and freshly ground black pepper, to taste
09 -
110 grams shredded mozzarella cheese
10 -
80 grams freshly grated parmesan cheese, divided
# Instructions:
01 -
Let the cream cheese sit on the counter for about an hour or heat in the microwave for around 30 seconds till soft. Crank the oven to 190°C and move your rack near the top.
02 -
Toss the butter into a big skillet over medium-high. When it melts, add the minced garlic. Stir it around for half a minute or so until it smells really good.
03 -
Drop in the cream cheese pieces, pour in the heavy cream and chicken broth. Keep stirring for four or five minutes until everything’s smooth and melty. Keep the heat gentle so nothing splits.
04 -
Now throw the potato gnocchi and cooked chicken into the pan. Stir a lot for about three minutes so everything gets coated nice and even.
05 -
Add half the parmesan and stir it in, then take the pan off the heat.
06 -
Spoon everything out into a 23×33 cm baking dish and spread it so it’s flat.
07 -
Scatter the rest of the parmesan and all the mozzarella on top. Leave the dish open and bake for 25–30 minutes until the top bubbles and turns gold.
08 -
Let it sit for five minutes so the sauce thickens up. Hit it with salt and black pepper before you dig in.
# Notes:
01 -
Give your bake a couple minutes out of the oven. This sets the creamy sauce and gives even more flavor.