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Creamy Tuscan Chicken Gnocchi Bake

45 min4 servingsEasy5 / 5

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Creamy Tuscan Chicken Gnocchi Bake
A vibrant, one-pan Mediterranean-inspired bake featuring tender chicken breast, sun-dried tomatoes, and pillowy gnocchi in a luscious parmesan-cream sauce.
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Shared by a CookEase Chef

Recipe Details

Prep15m
Cook30m
Total45m
Servings: 4
Difficulty: Easy
Rating: 5 / 5
Per serving: 1/4 of the tray
1010
Calories
59.6g
Protein
44.6g
Carbs
68.1g
Fat

Estimated from the ingredients. Check the packaging for exact numbers.

Tags:
One-PanItalianChickenDinnerComfort Food
MADE WITHCookEase Recipe CrafterCraft Your Own Recipe

Ingredients

Main

  • 1 ½lbChicken breast(cut into 1-inch chunks)
  • 1cupCherry tomatoes(halved)
  • ½cupSun-dried tomatoes(chopped, packed in oil)
  • 3cupBaby spinach(fresh)
  • 6cloveGarlic(peeled, whole)
  • 1lbPotato Gnocchi(shelf-stable or refrigerated)
  • 2tbspOlive Oil(extra virgin)
  • 1tspDried oregano(crushed)
  • ½tspChili Flakes(red)
  • to tasteFlaky salt(sea salt)
  • to tasteBlack pepper(freshly cracked)

Sauce

  • 1 ½cupHeavy Cream(room temperature)
  • 1cupParmesan cheese(freshly grated)

Garnish

  • ¼cupBasil(fresh leaves, torn for garnish)

Instructions

Bake

  1. 1 Preheat your oven to 400F (200C).
  2. 2 In a large oval baking dish, combine the chicken chunks, cherry tomatoes, sun-dried tomatoes, baby spinach, and whole garlic cloves.
  3. 3 Drizzle everything with olive oil and sprinkle with dried oregano, chili flakes, salt, and black pepper; toss gently to coat.
  4. 4 Pour the heavy cream and half of the grated parmesan over the chicken mixture.
  5. 5 Bake for 25 minutes, or until the chicken is cooked through and the cream is bubbling and slightly reduced.
  6. 6 Remove the dish from the oven, stir in the uncooked potato gnocchi until well combined with the hot sauce, and let sit for 2-3 minutes to allow the gnocchi to soften.
  7. 7 Serve in deep bowls, topped with the remaining parmesan cheese and torn fresh basil.
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Chef's Notes & Tips

Tip 1 of 3

Use high-quality vacuum-packed or shelf-stable potato gnocchi; avoid frozen, as they tend to become too soft in this sauce.

Tip 2 of 3

For extra depth of flavor, use a tablespoon of the oil from the sun-dried tomato jar instead of plain olive oil.

Tip 3 of 3

Leftovers can be refrigerated for up to 3 days, though the gnocchi may absorb most of the sauce; add a splash of chicken broth when reheating.

Creamy Tuscan Chicken Gnocchi Bake | CookEase