Chicken Parmesan Gnocchi Bake


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Everyone… hold your horses – this Chicken Parmesan Gnocchi Bake is about to be the new favorite thing on What’s Gaby Cooking!

I’m not even sure how we can go up from here. It’s THAT good.

Chicken Parmesan Gnocchi Bake from

I made it on a whim on snapchat a few months ago and I was so obsessed I decided it needed a place on the blog. It’s a ground chicken mixture that’s flavored the same way you would season a chicken parmesan. Add to that some perfectly boiled gnocchi (which are like little pillows of heaven) on top and finish it off tons of cheese and herbs because obviously love a burrata moment, and that’s about it. It’s magical to say the least and I am 1923801298312% confident that you’re going to love it.

Chicken Parmesan Gnocchi Bake from

Chicken Parmesan Gnocchi Bake

4.9 from 10 votes


  • 12 ounces plain gnocchi
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion diced
  • 4 cloves garlic roughly chopped
  • Kosher salt and freshly cracked black pepper
  • 1 lb ground chicken
  • 2 cups store-bought marinara sauce
  • 1/4 teaspoon crushed red pepper flakes
  • 1 ½ cups shredded mozzarella
  • ½ cup shredded parmesan
  • 1 ball fresh burrata
  • Sprigs fresh basil or oregano for garnish


  • Preheat the oven to 425 degrees F. Bring a large pot of water to a boil.
  • Add the gnocchi to the boiling water and cook according to the package directions; drain, reserving ¼ cup of the cooking liquid.
  • Meanwhile, heat the oil in a large nonstick cast iron skillet over medium-high heat. Add the onions and garlic and cook, stirring occasionally, until soft, about 5 minutes. Add the ground chicken and cook, stirring occasionally, until the chicken is cooked through and the onions are golden brown, 10 to 12 minutes. Remove from the heat and season with salt and pepper.
  • Add the gnocchi, reserved cooking liquid, marinara sauce and red pepper flakes to the skillet with the chicken mixture and stir to combine. Add the parmesan and stir.
  • Sprinkle with the mozzarella. Bake on the top oven rack until hot and bubbling and the cheese turns golden, about 15 minutes. Remove from the oven and let sit for 5 minutes. Add more burrata on top because more is more. And season with salt and pepper as needed.
  • Garnish with fresh herbs and serve.

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Recipe Rating


  1. Amy Hill

    Gaby, this looks amazing! How many servings (I didn’t see that anywhere in the recipe)?

  2. Liz @ Floating Kitchen

    You’re original baked gnocchi recipe is one of my favorite things EVER, so I can’t wait to try this chicken parmesan version. Absolutely delicious I’m sure!

  3. Danita

    Is the burrata added after removing from oven? It wasn’t clear since it says “maybe we add more burrata”. I’m making this tonight. Looks amazing so far.

  4. Becky

    I made this tonight! So yummy! I put two chicken breast in the crockpot. Then used it shredded in the dish once I was ready to put it together for dinner. Turned out amazing, such a hit!

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    […] – Ending the week with my Chicken Parmesan Gnocchi Bake. It’s the right thing to […]

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  7. Patty

    Made this tonight in the middle of our big blizzard…perfect to help warm us up and delicious!

  8. Jennifer Love

    I’ve made this 2 times in 2 weeks and my family loves it. I do add some red wine to the chicken as it’s browning for an extra kick. This is a new family favorite. Keep up the Yum Gaby!!

  9. Jaime Slaughter

    I’m getting ready to make this tonight! I can’t wait to try it . I’ve made a few of your recipes, and have loved them all. Thanks for all the great recipes, Gaby

  10. Zach

    Have had to make this twice in two weeks,my crew loved it so much. I doubled the chicken but kept the rest as is, we’re just a little sensitive to a higher proportion of tomato sauce. Was fantastic!!

  11. M.Dee

    So delicious! I’ve made this as the recipe calls but am making it with spinach instead of gnocchi tonight – hopefully it’s equally as yummy!! Love your recipes!

  12. Lauren W.

    Gaby! Where is this cheese grater from? I NEED IT IN MY LIFE !

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    • Gaby

      I just get it from Bay Cities which is an italian deli in LA

  14. Matt

    Gabby, your food is wonderful! Easy recipes but such great food. We made your curry chicken a couple of nights ago which was to die for and made this one tonight. Even the kids dug it and they’re super picky. Thanks so much for sharing!

  15. Julia

    I made this and gave it to my two 14-month olds – they could NOT get enough! New recipe to add into our rotation for sure! 🙂

  16. Susan

    This looks delicious! Would the recipe work in a baking dish or ovenproof skillet as well? Or does it need to be a cast iron skillet?

  17. Leila

    5 stars
    This came together so quickly and everyone ate it! It was comforting and hearty.

  18. Becky

    5 stars
    Made this for Sunday family dinner night. I doubled it but should have tripled it. Was a big hit. Picky eaters came for third servings.

  19. JO

    Is there a particular brand of gnocchi that you like? I’d like to make it this week but find some gnocchi to be very heavy and doughy. Thanks!

    • Gaby

      Are you in LA? my fav is from this local italian deli called Bay Cities!! I also like the one from trader joes

  20. Lisa

    Gaby, in the video you said to put it in the oven at 425° but the recipe says 475°. Which is it?

  21. Sue

    Taking this out of the oven now….It looks and smells amazing!
    Thank you so much for sharing your wonderful recipes.

  22. Sharie Montgomery

    5 stars
    This recipe has so much flavor and was easy to make. Perfect for a cold winter’s night.

  23. Heidi

    5 stars
    Made this tonight. It is sooooo good and super easy to make!! Perfect easy weeknight comfort meal! I added several handfuls of fresh spinach to up the veggies, other than that, followed the recipe as written. Thanks Gaby!!

  24. Sara H.

    5 stars
    This was such a comforting dish! Quick to put together, boil the gnocchi while fixing the onion and chicken. I added Kale into the chicken and onion since I was too lazy to make a salad, and it was fantastic. I drizzled Garlic Goodness Oil over top as i popped it into the oven. Quarantine challenges left only ricotta, parm and pecorino in the fridge, so parm and pecorino got mixed into the sauce and once it was baked I added dollops of ricotta on top and a few drizzles of pesto. Absolutely amazing!!!! I used GF gnocchi too- worked just fine!

  25. Andrea Chasek

    5 stars
    I saw you make this on your live instagram post….my whole family is obsessed and we’ve made it twice in 2 weeks. I really appreciated all your substitution suggestions in light of this crazy time! I made it once with chicken sausage instead of ground chicken. Next time with ground chicken but bow tie pasta…..’cause that’s what I had:) So good both times. Thank you!!

  26. Katie

    So good! Use Rao’s marinara :):) skipped the mozz cause #quarantine & used some grated parm sprinkled on top before baking. Used dollops of pesto instead of herbs. Sooo good and a lot of food.. will definitely be a new staple

  27. Hbanana

    If this gets baked from frozen how long and at what heat would be best?

    • Gaby

      I would thaw it out for a few hours before baking and then follow the same instructions as printed

  28. Shanna @ Pineapple and Coconut

    5 stars
    I have made this so many times. Not just with chicken though. Its amazing with ground turkey, pork or even pork sausage. SO good. On regular rotation at my house.

  29. Kim H

    5 stars
    So easy and so delicious! Can never go wrong adding burrata on top either. A definite keeper 🙂

  30. Ania

    5 stars
    This dish checks so many boxes! So so good! The combination of gnocchi and sautéed chicken and fresh Burrata mixed in tomato sauce is heaven.

  31. julia

    This looks amaze – I’m a veg, how would you do with eggplant rather than chicken?