Baked Gnocchi with Chicken is cheesy, hearty, and deeply comforting. This one-pan pasta bake is ready in about 45 minutes and makes an easy family meal any night of the week. Serves 6.
A while back I asked Instagram friends what I should make next, and someone answered: “A gnocchi bake!” I tested this recipe several times until it felt just right. The result is an easy, family-friendly gnocchi bake that’s creamy, cheesy, and satisfying.
Why I love this recipe:
This dish comes together fast—on the table in under an hour—making it perfect for busy weeknights. It’s warm and comforting year-round, especially when the weather turns cooler. Shredded chicken, tomato puree, and a mix of cheeses form a rich, flavorful base. The top becomes golden and crisp in the oven while the cheese below stays gooey, so every bite is a little indulgence.
What you need to make this recipe:
Note: scroll to the recipe card below for exact measurements and full instructions.
- Oven-safe skillet or a large skillet plus a baking dish
- Wooden spoon
- Sharp knife and cutting board
- Box grater (optional)
- Garlic press (optional)
Here’s what to buy or pull from your pantry:
- Extra virgin olive oil (or another neutral oil like avocado oil)
- Onion — 1 large yellow or white onion, finely diced
- Garlic — fresh minced garlic for the best flavor
- Shredded chicken — rotisserie or leftover roasted chicken works great; use breast, thighs, or a mix
- Tomato puree — forms the base of the sauce (not the same as tomato sauce)
- Chicken stock — or broth
- Gnocchi — store-bought shelf-stable or fresh, or homemade if you prefer
- Cheeses — shredded mozzarella and grated Parmesan for melty, browned topping
- Herbs and seasonings — kosher salt, black pepper, and fresh basil for garnish; red pepper flakes optional for heat
Variations on this recipe:
Add vegetables: Fresh spinach, roasted red pepper, or mushrooms add color and nutrition.
Swap herbs: Add fresh parsley or oregano for a brighter herb profile.
Make it creamier: Stir in a splash of heavy cream to the tomato mixture for a luscious, creamy sauce.
How to make Baked Gnocchi with Chicken
- Preheat the oven to 400°F. Doing this first ensures the dish crisps properly when it goes in.
- Heat oil in an oven-safe skillet over medium-high heat. If you don’t have an oven-safe pan, use a skillet and then transfer to a baking dish.
- Sauté the onion: Add the finely chopped onion and ½ teaspoon salt; cook until soft, about 5–6 minutes.
- Add garlic: Stir in minced garlic and cook until fragrant, about 1–2 minutes.
- Warm the chicken: Add shredded chicken and warm through, 2–3 minutes.
- Make the sauce: Pour in tomato puree and chicken stock, then season with 1 teaspoon salt and black pepper. Stir to combine.
- Add the gnocchi: Stir in the gnocchi until coated with the sauce.
- Top with cheese: Sprinkle shredded mozzarella and Parmesan evenly over the top.
- Bake: Transfer the skillet (or a baking dish) to the preheated oven and bake for 25 minutes, until golden and bubbly.
- Rest and serve: Let the bake cool for 5–10 minutes before serving. Garnish with fresh basil.
Frequently Asked Questions
Yes. In this recipe the gnocchi cooks in the sauce as it bakes, so there’s no need to boil it first.
Gnocchi pairs well with salads, roasted or steamed vegetables, crusty bread, or a simple green side. It also works with many sauces like tomato, pesto, or creamy Alfredo.
Traditional gnocchi is made from cooked potatoes and flour; there are also ricotta and sweet potato variations.
Gnocchi can be served tossed in sauce, pan-fried for crisp edges, or baked in a casserole like this recipe.
Quick tips and tricks for the best baked gnocchi
- Be generous with cheese. A good amount of shredded mozzarella and Parmesan gives a creamy, golden topping.
- Customize freely. Swap gnocchi styles, add ricotta for extra creaminess, or use fresh mozzarella for a different melt and texture.
- Storage: Cool leftovers, store in an airtight container, and refrigerate for up to one week.
More pasta recipes for weeknights
If you enjoy this recipe, try other comforting pasta dishes like ones featuring butternut squash, spicy green chile macaroni and cheese, or lemon shrimp pasta for a zesty alternative.
Baked Gnocchi with Chicken
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 cups chopped yellow onion (about 1 large onion)
- 1 tablespoon minced garlic
- 1 lb shredded chicken
- 2 cups tomato puree
- 1 cup chicken stock
- 16 oz gnocchi
- 1 cup shredded mozzarella
- ½ cup shredded Parmesan
- 1½ teaspoons kosher salt, divided
- Black pepper, to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 400°F.
- Heat 2 tablespoons extra virgin olive oil in an oven-safe skillet over medium-high heat.
- Add 2 cups chopped onion and ½ teaspoon salt. Cook until soft, about 5–6 minutes.
- Add 1 tablespoon minced garlic and cook until fragrant, about 1–2 minutes.
- Add 1 lb shredded chicken and warm through, 2–3 minutes.
- Stir in 2 cups tomato puree and 1 cup chicken stock. Season with 1 teaspoon salt and pepper to taste.
- Add 16 oz gnocchi and stir to coat with the sauce.
- Top with 1 cup shredded mozzarella and ½ cup shredded Parmesan.
- Bake for 25 minutes, or until the top is golden and bubbly.
- Let cool 5–10 minutes before serving. Garnish with fresh basil.
Notes
How to store: Cool leftover gnocchi and refrigerate in an airtight container for up to one week.
Nutrition
Serving: 1 | Calories: 448 kcal | Carbohydrates: 44 g | Protein: 32 g | Fat: 16 g | Saturated Fat: 5 g | Cholesterol: 94 mg | Sodium: 674 mg | Fiber: 4 g | Sugar: 7 g