The College Housewife » Recipes » savory » Creamy Chicken Gnocchi Bake

Creamy Chicken Gnocchi Bake

This casserole-style creamy chicken gnocchi bake is an easy comfort food dinner recipe for those cold winter months.

This creamy bake is made with pillow-soft gnocchi, rosemary garlic marinated chicken and a rich cream sauce that will leave you licking your plate clean. 

A huge thank you to Roth Cheese for keeping The College Housewife up and running and for providing us with the tastiest cheeses! 

This time of year I’m craving a few things: 

-Falling asleep with a Christmas movie playing (Home Alone 2 this week) and only the Christmas tree lights on. 

-Lighting up all my seasonal candles in the house (9 to be exact). 

-Drinking eggnog every weekend in December. 

-Extra-long cuddling sessions with Rascal in the morning.

-And making delicious, easy comfort food casserole dishes that are fancy AF but take less than 30 minutes to put together, are you with me?!

‘Fancy casseroles’ are my favorite kind of food during the winter months where you want something that tastes like it’s from your favorite restaurant, makes you feel cozy inside and is easy to put together. 

Last year’s stuffed pesto pasta shells and this year’s butternut squash lasagna have been on repeat so far and I am SO excited to add this easy and creamy chicken gnocchi bake to the mix.

This whole bake comes together in just one cast-iron skillet or casserole dish.

It’s a great recipe for a crowd around the holidays or if you have family coming over for dinner.

This dish has one of those flavor profiles that just work with everyone. Creamy, cheesy, garlicky and pillows of soft gnocchi. The cream sauce has an added boost of flavor with Roth Grand Cru® cheese!

It’s my go-to cheese for all white creamy sauces. It adds a mild alpine-style nuttiness that boosts anything savory to the next level. 

Ingredients for Creamy Chicken Gnocchi Bake: 

  • Chicken breasts
  • Rosemary 
  • Garlic
  • Lemon juice 
  • Olive Oil 
  • Salt & Pepper
  • Butter
  • Spinach
  • Pre-made gnocchi
  • Flour
  • Whole Milk 
  • Nutmeg
  • Roth Grand Cru® cheese







How to Make Creamy Chicken Gnocchi Bake: 

  1. Marinate chicken, rosemary, garlic, lemon juice, olive oil and set aside. 
  2. In a large skillet melt butter and sear chicken breasts on both sides until golden brown (chicken will continue to cook in the bake). Remove chicken and melt additional butter.
  3. Add spinach and cook until wilted and tender. 
  4. For the cream sauce: melt remaining butter, whisk in flour until smooth. Slowly whisk in milk and heat on medium-high heat until sauce has thickened. Whisk in Roth Grand Cru cheese and nutmeg. Add salt and pepper to taste. 
  5. Cook gnocchi in boiling water for 2-3 minutes or according to package directions. Drain and set aside. 
  6. Arrange chicken, gnocchi, spinach and cream sauce in a cast-iron skillet or casserole dish. Sprinkle with extra shredded Roth Grand Cru® cheese and bake for 30-35 minutes or until bubbly and golden brown. 

What does gnocchi taste like?!

Basically soft potato pillows that melt in your mouth. Gnocchi is made with a mixture of flour, riced potato, and egg yolk. Very similar to pasta but a bit softer and chewier.

If you really hate gnocchi you could swap it out with a small pasta noodle. 

What goes with this gnocchi bake?

This is a complete dinner but it pairs lovely with a light vegetable side like broccolini or a fresh salad!


Creamy Chicken Gnocchi Bake

  • Author: Elizabeth Van Lierde
  • Prep Time: 35 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings 1x
  • Category: Casserole
  • Method: Bake


This casserole style creamy chicken gnocchi bake is an easy comfort food dinner recipe for those cold winter months. This creamy bake is made with pillow soft gnocchi, rosemary garlic marinated chicken and a rich cream sauce that will leave you licking your plate clean.



for chicken:
45 chicken breasts

1 tablespoon rosemary, minced

3 Garlic cloves, minced

2 Tablespoons of olive oil

Juice from one lemon

Kosher salt and freshly ground black pepper, to taste

2 tablespoon unsalted butter, divided

2 cups baby spinach, roughly chopped

2 packages of pre-made gnocchi

for sauce:
4 Tablespoons of butter

2 cloves of garlic, minced

1/4 cup all-purpose flour

1 Tbs. fresh minced rosemary

3 1/2 cups whole milk

Pinch of cayenne pepper

Pinch of grated nutmeg

2 cups grated Roth Grand Cru® cheese


Preheat oven to 350 F

1. In a medium bowl mix together breasts, 1 tablespoon rosemary, 3 garlic cloves minced, olive oil, and lemon. Cover and let marinate for 30 minutes

2. In the meantime, melt 1 tablespoon butter in a large skillet over medium heat. Sprinkle chicken with salt and pepper and sear on both sides, until golden brown, about 2-3 minutes per side; drain and set aside.
3. Melt remaining 1 tablespoon butter in the same skillet. Stir in chopped spinach and cook, stirring occasionally, until it begins to wilt, about 2 minutes. Set spinach aside.
4. To make the cream sauce, melt butter in a skillet over medium heat. Add minced garlic, and cook until fragrant, about 1-2 minutes. Whisk in flour and cook for 1-2 minutes. Gradually whisk in milk. Cook, whisking constantly, about 2-3 minutes. Stir grated Grand Cru cheese and nutmeg until slightly thickened. Adjust seasoning with salt and pepper, to taste.
5. Cook gnocchi according to package directions. Drain in a colander and set aside.
6. Arrange chicken thighs into the prepared baking dish. Top with cooked gnocchi, spinach and Asiago cream sauce. Roast in the oven until completely cooked through, about 25-30 minutes. Serve hot, garnished with parsley. Enjoy!


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