Baked Chicken Gnocchi with Creamy Garlic Asiago Sauce
A comforting dish that blends tender chicken, pillowy gnocchi, and a rich, creamy sauce infused with garlic and Asiago cheese.
Equipment
- Large Skillet
- Mixing Bowl
- Baking Dish
- Colander
Ingredients
Gnocchi
- 1 pound Gnocchi Small, soft dumplings made from potatoes and flour.
Chicken
- 2 cups Cooked and Shredded Chicken Breast Adds protein and absorbs flavors well.
Sauce Ingredients
- 1 cup Asiago Cheese Freshly grated for a nutty flavor.
- 1 cup Heavy Cream Adds richness and creaminess.
- 4 cloves Garlic Minced for aromatic depth.
- 2 tablespoons Unsalted Butter Used to sauté garlic.
- 1 cup Chicken Broth Adds moisture and depth.
- 0.5 cup Parmesan Cheese Grated for a cheesy crust.
Seasonings
- to taste Salt
- to taste Pepper
Garnish
- to taste Fresh Parsley Chopped for garnish.
Instructions
- Preheat your oven to 400°F (200°C).
- Melt the butter in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Pour in heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer.
- Stir in grated Asiago and Parmesan cheese until melted and creamy. Season with salt and pepper.
- In a separate pot, bring salted water to a boil. Cook gnocchi according to package instructions until they float. Drain and set aside.
- In a mixing bowl, combine shredded chicken with the creamy garlic sauce. Fold in cooked gnocchi gently.
- Transfer the mixture to a greased 9x13-inch baking dish. Spread evenly.
- Sprinkle more Asiago and Parmesan cheese on top. Bake for 20-25 minutes until golden and bubbling.
- Let cool for a few minutes before serving. Garnish with fresh parsley.
Notes
For variations, consider adding vegetables or using different cheeses. This dish pairs well with garlic bread or a fresh salad.