Chicken Gnocchi Bake Food

CHICKEN PARMESAN GNOCCHI BAKE

Steps:

• Preheat the oven to 450 degrees.
• Heat the olive oil in a large skillet. Add in the chicken and cook until golden brown and the inside is no longer pink, about 7-8 minutes. Remove from the pan and set aside.
• If the pan is dry, add in another tablespoon of oil. Sautee the gnocchi until golden, about 10 minutes. Set aside.
• Spread 1/3 of the marinara in the bottom. Top with half of the chicken, then half the mozzarella. Repeat with sauce, chicken, gnocchi, sauce and mozzarella. Top with parmesan.
• Bake for 10-12 minutes, or until the cheese is melted. Broil for another 1-2 minutes to turn the cheese golden brown. Remove from the oven, top with basil, serve and enjoy!

BAKED GNOCCHI WITH CHICKEN

Steps:

• Preheat oven to 425 degrees F.
• Heat your skillet over medium high heat, add the oil, then mushrooms, season with salt and pepper, and cook, stirring occasionally, until lightly browned, about 4 minutes or so. Transfer mushrooms to a plate and wipe out the skillet.
• Reduce the heat under the skillet to medium and melt the butter in the skillet. Stir in the flour and cook, whisking, for about 3 minutes. Whisk in the milk and chicken broth, simmering while whisking, until slightly thickened, about 5 minutes. Season with 1/2 teaspoon salt and the nutmeg.
• Add in the chicken, mushrooms, gnocchi, and spinach. Stir to coat everything and wilt the spinach. Sprinkle with Parmesan, then transfer the whole shebang to the oven. If using a separate casserole, transfer everything to the casserole, then sprinkle with the Parmesan.
• Bake until bubbling, about 20 minutes. If you like, turn on the broiler and brown the top for about 3 minutes.

BAKED GNOCCHI WITH CHICKEN

Steps:

• Position a rack in the upper third of the oven and preheat to 425 degrees F. Heat the olive oil in a deep ovenproof skillet over medium-high heat. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until lightly browned, about 4 minutes. Transfer to a plate and wipe out the skillet.
• Melt the butter in the skillet over medium heat; add the flour and cook, whisking, 3 minutes. Whisk in the milk and chicken broth until smooth; simmer, whisking constantly, until slightly thickened, about 5 minutes. Whisk in 1/2 teaspoon salt and the nutmeg.
• Add the chicken, mushrooms, gnocchi and spinach to the sauce and stir until coated and the spinach wilts. Sprinkle with the parmesan, transfer the skillet to the oven and bake until bubbling, about 20 minutes. Turn on the broiler; broil until lightly browned on top, about 3 more minutes.

CHICKEN-AND-GNOCCHI BAKE WITH BROCCOLINI

Steps:

• Preheat oven to 450°F. Melt butter in a medium saucepan over medium-high heat. Add garlic; cook until fragrant, 30 seconds. Add flour; cook 30 seconds, then whisk in broth. Bring to a boil and cook 1 minute.
• Add Broccolini, cover, and cook 2 minutes. Uncover and add gnocchi; cook 2 minutes. Remove from heat. Stir in chicken, Gruyère, and 1/4 cup Parmigiano. Season with salt and pepper.
• Divide mixture among four 12-ounce baking dishes (or transfer to one large baking dish or ovenproof skillet). Sprinkle with remaining 1/4 cup Parmigiano. Bake until bubbly in center and golden brown on top, about 15 minutes (20 minutes if baked in one dish). Let stand at least 15 minutes before serving.

BAKED MUSHROOM, SPINACH, AND CHICKEN GNOCCHI

Steps:

• Position a rack in the upper third of the oven; preheat to 425 degrees F (220 degrees C).
• Heat oil in a large skillet over medium heat. Add mushrooms and season with salt and pepper. Cook until starting to soften, about 4 minutes. Transfer to a plate or bowl. Wipe out skillet.
• Melt butter in the same skillet. Whisk in flour until a paste forms, about 3 minutes. Whisk in milk and broth until smooth. Simmer, whisking constantly, until thickened, about 5 minutes. Season with 1/2 teaspoon salt and nutmeg. Add mushrooms, chicken, gnocchi, and spinach to the sauce. Stir until gnocchi are coated and spinach wilts, about 3 minutes.
• Pour mixture into a large baking dish. Sprinkle liberally with Parmesan cheese.
• Bake in the preheated oven until bubbling, about 20 minutes.

EASY CHEESY CHICKEN & VEGGIE GNOCCHI BAKE

Steps:

• Put a pot of water on to boil for the gnocchi when it is time and preheat your broiler/grill.
• Heat a nonstick pan and add the oil.
• Put the leeks and carrots in with the oil and cook over a medium heat, stirring frequently, for about five minutes or until the leeks have softened.
• By this time your water should be boiling. So, put the gnocchi in the water and cook according to package instructions. The brand I use only takes two minutes.
• Meanwhile, add the cooked chicken to the pan with the leeks and carrots and just stir through.
• Add the can of mushroom soup to the pan along with the garlic powder and parsley and stir to combine.
• Add the cooked and drained gnocchi and softly stir so the that gnocchi is coated in the other ingredients.
• Transfer to an oven proof dish.
• Sprinkle with the cheese and put under the broiler/grill until the cheese is melted and bubbly.
• Serve with a salad or green veggies.