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!