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Baked chicken and gnocchi on a plate with a side of bread and two spoons on a black table.
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5 from 5 votes

Baked Tuscan Chicken and Gnocchi

If you're in need of a flavorful + rich weeknight meal to enjoy with the entire family then this Baked Tuscan Chicken and Gnocchi is just the thing you need!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Keyword: baked, chicken, comfort foods, dairy-free, dinner, easy, gluten-free, gnocchi, meatless, one pot, tuscan
Servings: 4 servings
Calories: 643kcal
Author: Shanika

Ingredients

  • 2 (16 oz.) packages potato gnocchi, homemade or store-bought
  • 2-3 cups cooked + shredded organic chicken breasts  (See Post for more info!)

TUSCAN SAUCE:

  • 2 Tbsps Extra virgin olive oil
  • 4 garlic cloves, minced
  • 5-6 organic sundried tomatoes
  • ½ lemon, freshly-squeezed
  • 1 ½ Tbsps homemade tuscan blend
  • 1 tablespoon organic tomato paste
  • 2 cups grape tomatoes, halved
  • 2 cups organic kale, chopped
  • 1 ½ cups organic heavy cream
  • ½ cup chicken stock (You can also use veggie stock)
  • 2 cups organic shredded mozzarella cheese
  • 1 cup freshly-grated parmesan

HOMEMADE TUSCAN BLEND:

  • 1 tablespoon smoked paprika
  • 2 tsps dried parsley
  • 2 tsps dried basil
  • 2 tsps dried oregano
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
US Customary - Metric

Instructions

  • Preheat the oven to 375 degrees Fahrenheit.

To Make the Tuscan Sauce:

  • In the medium deep skillet over medium-high heat, add the olive oil until heated. Add in the minced garlic and sauté until fragrant, about 1 minute.
  • Add in 1-2 Tbsps tuscan blend seasonings and stir until well combined. Add in the sundried tomatoes, halved tomatoes, and tomato paste, stirring until combined. Sauté for 1-2 minutes, until grape tomatoes are "seared" and softened a bit.
  • Reduce the heat to medium-low and slowly add in the heavy cream, lemon juice, and chicken stock, stirring until combined. Let it slightly bubble for 2-3 minutes and then add in the grated parmesan, stirring until fully melted and sauce thickens, about 2-3 minutes.
  • Add in the chopped kale stirring until combined followed by the shredded chicken and gnocchi. Stir everything together until chicken and gnocchi are fully coated.

Bake Everything Together:

  • Remove the skillet from heat and sprinkle the mozzarella cheese atop everything until fully covered.
  • Bake (without being covered) for 15-20 minutes or so, or until cheese has fully melted, the top is browned slightly, and the sauce is bubbly at the sides.
  • Remove from oven and serve with your favorite salad or bread.
  • Bon Appetit!

Notes

  • STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days. To re-heat, simply heat in the oven for the best results or microwave for a minute or two until heated through. 
  • MAKE AHEAD: See FAQ section for details!
  • GREENS: To add a bit more flavor to this dish, you can always feel free to add in your favorite greens such as spinach, broccolini, collards, or asparagus. 
  • MEATLESS OPTION: You can enjoy this baked gnocchi dish without chicken and can add additional greens to the mix or just enjoy as is without the chicken.
  • DAIRY-FREE + GLUTEN-FREE OPTIONS: See FAQ section for details!

Nutrition

Calories: 643kcal | Carbohydrates: 16g | Protein: 35g | Fat: 50g | Saturated Fat: 26g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Cholesterol: 183mg | Sodium: 1194mg | Potassium: 772mg | Fiber: 4g | Sugar: 6g | Vitamin A: 6469IU | Vitamin C: 44mg | Calcium: 431mg | Iron: 4mg