Baked Parmesan Chicken Gnocchi
Few things are more comforting than a big ol’ bowl of pasta with lots of cheese on top, and of course some crusty bread for mopping up that red sauce. Since it’s officially the start of my favorite season—the season where you can cozy up on the couch under blankets eating comfort food in front of the tv—I thought it would be the best time to share the recipe for this Baked Chicken Parmesan Gnocchi. It’s got all of the flavors and components of chicken parmesan but in casserole form. It’s quick and delicious, thanks to some help from the grocery store. Sometimes we don’t want to spend hours in the kitchen cooking up dinner, so it’s times like that where dishes like this are a necessity.
If we’re talking comfort food, which we all should be right now because it’s officially comfort food season, then this recipe is the one to make. It’s quick, it’s easy, and it’s delicious. You can’t beat that. Let me know what you think below. As always, thank you so much for following along and reading. It means the world to me.
Baked Parmesan Chicken Gnocchi
Equipment
- Skillet
Ingredients
- 2 tablespoons olive oil
- 1 pound ground chicken or chicken sausage*
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon granulated onion
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon paprika
- 1/4 teaspoon crushed red pepper flakes
- 3/4 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 1 small brown onion diced
- 3 garlic cloves peeled and minced
- 1 tablespoon tomato paste
- 32 ounces marinara sauce
- 17.5 ounces gnocchi
- 1/4 cup fresh basil torn or sliced plus more for topping
- 1 1/2 cups shredded mozzarella cheese
- 3/4 cup Panko or Italian breadcrumbs
Instructions
- Preheat oven to 375°F.
- Set a large (oven-safe) shallow skillet over moderate heat. Once hot, drizzle in the oil and add the chicken. Use a wooden spoon to break it up and cook until browned, 5 to 8 minutes. Add the granulated garlic, granulated onion, Italian seasoning, fennel seeds, oregano, dried basil, paprika, red pepper flakes, salt and pepper, giving it a good stir.
- Stir in the onion and garlic and cook for a minute or two to soften, and just begin to brown. Stir in the tomato paste and cook for 30 seconds or so to develop the flavor. Add the pasta sauce, lower the heat and bring to a simmer. Stir in the gnocchi and fresh basil and cook over low heat, stirring often, until the gnocchi have become soft and tender, about 10 minutes.
- Turn off the heat and then sprinkle the top evenly with mozzarella and bread crumbs. Bake until bubbly and golden brown, 18 to 20 minutes. You can also place under the broiler for the last minute or two to brown the top. Remove from the oven and top with fresh basil before serving. Enjoy!
