This Baked Chicken Gnocchi Casserole is an easy dinner perfect for weeknight meals. Enjoy a creamy chicken gnocchi bake loaded with cheesy goodness that your family will adore. It’s a delicious and comforting family dinner.
Author:Virginie Lacombe
Prep Time:5 minutes
Cook Time:25 minutes
Total Time:30 minutes
Yield:4 Servings 1x
Category:Dinner
Method:Baked
Cuisine:British, Italian
Diet:Standard
Ingredients
Scale
2 large chicken breasts 350g or 12.3oz chopped into small bitesize pieces
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon black pepper
½ teaspoon dried oregano
60 g 2 packed cups baby spinach
120 ml ½ cup hot chicken stock
500 g 17.6oz pack fresh gnocchi if using frozen defrost before using
8 tablespoons 140g or 5oz roasted red pepper pesto See Tip
1 red bell pepper deseeded and sliced
60 ml ¼ cup double heavy cream
1 tablespoon tomato puree paste
150 g 5.3 oz mozzarella ball torn into small pieces
Handful fresh basil leaves roughly torn
Freshly ground black pepper
Chunks of crusty bread for dunking
Instructions
Heat your oven to 200C or 400F fan.
Put the chicken pieces into a medium baking dish and drizzle with olive oil, then season with salt, pepper, and oregano, tossing to coat evenly.
Bake the chicken for 10 minutes.
Remove the dish, add spinach, then pour in hot chicken stock.
Stir in gnocchi, red pepper pesto, sliced bell pepper, cream, and tomato puree until combined.
Scatter torn mozzarella over the mixture.
Return to the oven and bake for another 15 minutes until the chicken is cooked and the sauce bubbles.
Serve garnished with basil leaves and freshly ground pepper alongside crusty bread.
Notes
You can use store-bought red pesto or try homemade Red Pepper Pesto
To make it vegetarian, swap chicken for courgette, chicken stock for vegetable stock, and use vegetarian mozzarella and pesto