Chicken Parmesan Gnocchi Bake

Rachel Kim

Chicken Parmesan Gnocchi Bake

Shelf-stable gnocchi soften right in marinara under chicken and mozzarella, so there's no pasta pot to wash. The top should blister while the dumplings underneath stay chewy. Total time: 40 minutes.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 6

Ingredients Method

Ingredients

4 cups chopped fully cooked rotisserie chicken
2 packages 16 oz each shelf-stable potato gnocchi
3 cups marinara sauce
1 cup low-sodium chicken broth
1 tsp Italian seasoning
2 cups shredded mozzarella cheese
1/2 cup finely grated Parmesan cheese

Method

Heat the oven to 425°F and grease a 9-by-13-inch baking dish.
Stir the gnocchi, marinara, broth and Italian seasoning directly in the dish.
Fold in the fully cooked chicken, cover tightly with foil and bake for 18 minutes.
Uncover, stir once and top with mozzarella and Parmesan.
Bake uncovered for 8 to 10 minutes, until the center reaches 165°F and the cheese has browned spots.