Chicken Gnocchi Bake
This recipe for chicken gnocchi bake is affectionately known as cheats Italian baked chicken in my house because it's a one-pan, minimal prep dish with Italian flavours.
Why This Recipe Works
- One pan recipe - not many dishes
- Family favourite with minimal prep
- Delicious Italian-inspired flavours
Ingredients you will need
To make my one-pan chicken and gnocchi bake you will need
- Olive oil
- Chicken breast (skin on)
- Onion
- Garlic
- Zucchini
- Cherry tomatoes (canned)
- Dried Italian herbs
- Balsamic vinegar
- Gnocchi
Ingredient Notes and Substitutes
- Zucchini: Can be substituted for green beans, broccoli, or broccolini depending on the season.
- Cherry Tomatoes: I like to use canned cherry tomatoes although canned whole peeled tomatoes in juice will work too, or a jar of pasta sauce.
- Dried Italian herbs; Are dried mixed herbs.
How to make a Gnocchi Bake with Chicken
Below are illustrated step-by-step instructions to make my Baked Gnocchi Recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Prep: Heat your oven to 180 degrees Celsius. (360 F)
Slice your zucchini
Pat the chicken dry with a paper towel
Step one: Heat one tablespoon of oil in a large oven-proof fry pan, or stove-proof casserole dish. Place the chicken in the pan skin side down, and cook until the skin is golden.
Step two: Flip the chicken and seal the other side, it doesn't need to be cooked all the way through as it will finish cooking in the oven. Remove the chicken and set aside.
Step three: Add the second tablespoon of oil, and sauté the onion and garlic until softened and fragrant.
Step four: Add the sliced zucchini, and cook for a few minutes until lightly golden.
Save This Recipe!
I'll email this post to you, so you can easily come back to it later!
Step five: Add the canned cherry tomatoes, balsamic vinegar and 1 ½ Tablespoons of Italian herbs. Stir until simmering and combined.
Step six: Stir through the gnocchi
Step seven: Place the browned chicken breasts on top of the gnocchi, sprinkle with the remaining Italian herbs then bake in the oven uncovered for 20 minutes or until the juices of the chicken run clear when pierced with a skewer.
Allow the chicken to rest for 5 minutes then slice the chicken
Enjoy!
Top Tips
Here is how you can make these chicken gnocchi bake perfectly every time!
- Take the time to brown the chicken, it enhances the flavour of the final meal!
- Slice the chicken and serve slices on top of the delicious gnocchi and vegetable bake.
FAQs
Yes, gnocchi covered in the sauce will bake in the oven to a soft pillowy consistency.
No, gnocchi will cook in the oven without the need to pre-boil it.
Other Family Meals You Might likfe
I am a huge fan of quick family meals, that are on the table without too much effort, here are some others you might like
Chicken and Gnocchi Bake
RATE THIS RECIPE
Save This Recipe!
I'll email this post to you, so you can easily come back to it later!
Ingredients
- 2 Tablespoons olive oil
- 600 grams chicken (skin on)
- ½ onion (diced)
- 2 cloves garlic (minced)
- 2 medium zucchini
- 400 grams cherry tomatoes (canned)
- 1 Tablespoon Italian herbs
- 1 Tablespoon Balsamic vinegar
- 500 grams Gnocchi
Instructions
- Heat your oven to 180 degrees Celsius. (360 F )
- Slice your zucchini
- Pat the chicken dry with a paper towel
- Heat one tablespoon of oil in a large oven-proof fry pan, or stove-proof casserole dish.
- Place the chicken in the pan skin side down, and cook until the skin is golden.
- Flip the chicken and seal the other side, it doesn't need to be cooked all the way through as it will finish cooking in the oven.
- Remove the chicken and set aside.
- Add the second tablespoon of oil, sauté the onion and garlic until softened and fragrant.
- Add the sliced zucchini, and cook for a few minutes until lightly golden.
- Add the canned cherry tomatoes, balsamic vinegar and 1 ½ Tablespoons of Italian herbs. Stir until simmering and combined.
- Stir though the gnocchi
- Place the browned chicken breasts on top of the gnocchi, sprinkle with the remaining Italian herbs then bake in the oven uncovered for 20 minutes or until the juices of the chicken run clear when pierced with a skewer.
Notes
- Take the time to brown the chicken, it enhances the flavour of the final meal!
- Slice the chicken and serve slices on top of the delicious gnocchi and vegetable bake.
- You do not need to pre-boil the gnocchi it cooks in the oven in the tomato and vegetable sauce.
- Zucchini: Can be substituted for green beans, broccoli, or broccolini depending on the season.
- Cherry Tomatoes: I like to use canned cherry tomatoes although canned whole peeled tomatoes in juice will work too, or a jar of pasta sauce.
- Dried Italian herbs; Are dried mixed herbs.
Nutrition
Quick Start Guide To BLW
Baby led weaning doesn’t need to be complicated, grab my quick start guide to begin your little ones food journey.
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Easy to make and delicious! Love this