Alfredo Chicken Gnocchi (Print Version)
Hearty gnocchi baked in a velvety Alfredo with chicken and plenty of gooey cheese, perfect for cozy nights.
# Ingredients:
→ Cheeses and Toppings
01 -
110 grams mozzarella cheese, shredded
02 -
80 grams parmesan cheese, freshly grated, split
03 -
Salt and black pepper, use as you like
→ Main Components
04 -
320 grams cooked chicken, cut up or pulled apart
05 -
454 grams potato gnocchi, uncooked
→ Sauce Components
06 -
240 millilitres heavy cream
07 -
240 millilitres chicken broth, low-sodium
08 -
113 grams cream cheese, let it soften
09 -
3 garlic cloves, chopped up
10 -
1 tablespoon butter, unsalted
# Steps:
01 -
Once you pull it from the oven, leave it alone for about 5 minutes. That'll help the sauce get thicker. Add as much salt and freshly ground black pepper as you want before serving.
02 -
Scatter the last bit of parmesan and toss on all the mozzarella so the whole top is covered. Bake it on the top rack, uncovered, 25–30 minutes until it starts bubbling and turns golden.
03 -
Spoon the whole thing into a 23×33 cm baking dish and try to spread it out so it makes one nice layer.
04 -
Toss in half your parmesan next, then set the skillet aside and turn off the heat.
05 -
Add your chicken and gnocchi straight into the pan with the sauce. Give it all a good mix for about 3 minutes so everything's well coated.
06 -
Put the soft cream cheese (break it up if you can), heavy cream, and chicken broth into your pan. Keep mixing it for around 4 or 5 minutes until the cream cheese totally melts. Keep the burner low so nothing scorches.
07 -
Toss your butter in a big skillet and heat it up on medium-high. Add the chopped garlic and stir for half a minute until it smells great.
08 -
Get the cream cheese out of the fridge about an hour before or just zap it in the microwave for 20 to 30 seconds till it’s really soft. Pop your oven on at 190°C and move the rack up high.
# Notes:
01 -
Let it sit a few minutes out of the oven so the sauce doesn't run everywhere and you get deeper taste.