Ingredients
Method
Preheat Oven:
- Preheat your oven to 400°F (200°C).
Cook the Gnocchi:
- Bring a large pot of salted water to a boil.
- Add the gnocchi and cook until they float to the surface, about 2–3 minutes.
- Drain and set aside.
Prepare the Sauce:
- Heat the olive oil in a large ovenproof skillet or casserole dish over medium heat.
- Add the minced garlic and sauté for 1–2 minutes until fragrant. Be careful not to let it burn.
- Stir in the marinara sauce, dried basil, and oregano. Cook for 2–3 minutes until warmed through.
Combine Chicken and Gnocchi:
- Add the cooked gnocchi and shredded chicken to the skillet.
- Stir well to coat everything evenly with the sauce.
Assemble the Bake:
- Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top.
- If using, mix the panko breadcrumbs with a drizzle of olive oil and sprinkle them on top for added crunch.
Bake:
- Transfer the skillet to the preheated oven and bake for 15–20 minutes, or until the cheese is melted, bubbly, and golden brown.
Garnish and Serve:
- Remove the skillet from the oven and let it cool slightly.
- Garnish with freshly chopped parsley and serve hot.
Notes
- Make Ahead: You can assemble the bake up to the point of adding cheese and breadcrumbs. Cover and refrigerate for up to 24 hours. Bake as directed when ready to serve.
- Vegetarian Option: Skip the chicken and add roasted vegetables like zucchini, eggplant, or mushrooms for a delicious vegetarian version.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F or microwave until heated through.
- Cheese Options: Feel free to mix in other cheeses like provolone or fontina for a unique twist.