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chicken and gnocchi alfredo bake

Creamy Chicken Gnocchi Bake

  • Author: Elizabeth Van Lierde
  • Prep Time: 35 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: American


This Creamy Chicken Gnocchi Bake is a comfort food classic for those cold winter months. This cozy bake is made with pillow-soft gnocchi, rosemary garlic marinated chicken and a rich cream sauce studded with tender baby spinach that will leave you licking your plate clean!




35 medium chicken breasts

1 tbsp minced rosemary

3 garlic cloves, minced

2 tbsp olive oil

Juice from one lemon

Kosher salt and freshly ground black pepper, to taste

2 tbsp unsalted butter

34 cups baby spinach, roughly chopped

1 (17.5 oz) package pre-made gnocchi

Cream Sauce:

2 tbsp unsalted butter

2 cloves garlic, minced

3 tbsp all-purpose flour

1 1/2 cups whole milk

Pinch of cayenne pepper

Pinch of grated nutmeg

1 tbsp minced rosemary

1 1/2 cups grated Roth Grand Cru® cheese

Kosher salt and freshly ground black pepper, to taste

Chopped fresh parsley, for garnish


  1. Marinate chicken: In a medium bowl, mix together chicken breasts with rosemary, 3 garlic, olive oil and lemon. Cover and let marinate for 30 minutes.
  2. Cook chicken: Once the chicken is marinated, melt the 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 the excess fat from the pan.
  3. Wilt spinach: Preheat the oven to 350 F. Move chicken breasts to one side of the skillet. Stir in chopped spinach to the other side and cook, stirring occasionally, until it begins to wilt, about 1-2 minutes. Set skillet aside.
  4. Make the cream sauce: Melt the butter in a separate 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 in cayenne pepper, nutmeg, rosemary, and grated Grand Cru cheese until slightly thickened. Adjust seasoning with salt and pepper, to taste.
  5. Cook gnocchi: Cook gnocchi according to package directions. Drain in a colander and set aside until casserole assembly.
  6. Assemble the casserole: In the skillet with chicken and spinach, top with cooked gnocchi and cream sauce. Gently stir together. Bake in the oven for 25-30 minutes, or until chicken is cooked through and the sides are bubbling. Serve hot, garnished with parsley if desired. 


Chicken Thighs: Use 1.5 lbs chicken thighs. Adjust the cooking time to 4-5 minutes per side, or until the internal temperature reaches 165 degrees F.

Cheese: If you can’t find Grand Cru cheese, gruyere works as a great substitute.

Keywords: cheese, casserole, chicken