Everyone… hold your horses – if you’ve never made my Chicken Parmesan Gnocchi Bake, it’s about to be the new favorite thing on What’s Gaby Cooking!
Let me preface this by saying… I’m not even sure how we can go up from here. This Chicken Parmesan Gnocchi Bake is just THAT good.
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 20000% confident that you’re going to love it.
If you’re a fan of this Chicken Parmesan Gnocchi Bake, here are some more of my fav Chicken Parmesan inspired recipes…
- The OG Chicken Parmesan
- Chicken Parmesan Meatballs
- Mushroom Chicken Parmesan Pasta
- Chicken Parmesan Bake with Spaghetti Squash
- Chicken Parmesan Pizza
What you’ll need:
Chicken Parmesan Gnocchi Bake
- 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 the burrata on top. And season with salt and pepper as needed.
- Garnish with fresh herbs and serve.
Love it and made a few changes. I added some peas and zucchini that I had left over and I had 4 boneless/skinless thighs. Great add
Made this tonight and it was delicious! Even my pickiest day liked it- and when she learned gnocchi is made with potatoes, she almost wouldn’t even try it. Definitely a keeper!
That’s pickiest daughter, not day. 🙂
We make this almost once a month it’s easy, filling and hits the Italian spot
This is a huge hit! I’ve made twice with cauliflower gnocchi, and the fam didn’t bat an eye. Like others have said, this is a new staple for family meals and dinner parties!
A friend made this for supper club and WOW, so good!!
This was sooo good! I added about half a bag of fresh spinach, and since I didn’t have any burrata, I tore some fresh mozzarella on the top and stuck it under the broiler for a couple minutes.
This is so delicious and easy to make! Quite the pleaser with both of my toddlers. I used ground turkey, it was FAB!
I don’t like ground chicken (or turkey) so I just finely chopped chicken breast instead (better flavor). Didn’t add the garnish (burrata & fresh herbs) at the end, but OMG, this was delish! Other than what was mentioned, I followed the recipe. Highly recommend; very filling.
Huge hit with the family! Made it as suggested with no changes. Yum – thanks for yet another staple meal!
Dear Gaby, we made this tonight for dinner, and everyone loved it. However, it came out a bit saltier than I would have liked. I reread the recipe and noticed that the instructions didn’t call for salting the gnocchi cooking water, but I did salt it generously as I typically do for pasta. Could this be the issue? Are we supposed to cook the gnocchi without salting it? Also I mixed fresh mozzarella throughout instead of putting it on top. Any advice/tips would be greatly appreciated, We definitely want this in our recipe repertoire! Thanks so much.
I don’t salt the water with gnocchi!
I am ready to make this dish for the third time in three weeks! Sooooo tasty!
Made this last night…yes please!
This recipe is a staple in our house!! I sub with TJ’s cauliflower gnocchi to make it gluten free and it’s incredible!
This was very tasty and easy to make. I used ground spicy italian chicken sausage which added a bit more flavor than just plain ground chicken. I would definitely make this again!
This was quick and easy to put together for a fantastic dinner! I used “fresh” Gnocchi because that’s what I could find in store; so no extra boiling (extra step) needed. I added 1/4 cup water instead of the reserved cooking liquid. Besides that change, I kept to recipe without substitutions. This will be a repeat recipe. Delicious!
What veggie side would you recommend with this? Making it this weekend!
I’d do my roasted broccolini recipe!
Absolutely delicious! We might try it with a different type of pasta to lighten it up as my husband thought this dish was a little too heavy (but he still loved it). I’d also recommend a larger braiser for the dish than the 2.25 qt. At one point I thought it was going to overflow. Was absolutely delicious as leftovers too. Can’t wait to make it again.
Can this be made ahead of time and refrigerated prior to baking?
I used fresh gnocchi but I think shelf stable might have been better. The gnocchi dissolved to a mashed potato consistency.
fresh is DELISH but it def falls apart easier! I do shelf stable for this recipe