Best 8 Chicken And Gnocchi Bake With Broccolini Recipes

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If you are a fan of hearty and flavorful one-pan meals, then you have to try chicken and gnocchi bake with broccolini. This dish is packed with tender chicken, pillowy gnocchi, and crisp-tender broccolini, all smothered in a creamy and cheesy sauce. Not only is it incredibly delicious, but it is also easy to make, making it perfect for busy weeknights or casual gatherings with friends and family.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN-AND-GNOCCHI BAKE WITH BROCCOLINI



Chicken-and-Gnocchi Bake with Broccolini image

This baked gnocchi is a cozy dish. A combination of Gruyère and Parmesan cheeses mean it tastes rich, shredded chicken brings protein, store-bought gnocchi provide heft, and a flour-thickened broth and nutritious broccolini round out this delicious Italian comfort food dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h

Yield Serves 4

Number Of Ingredients 10

3 tablespoons unsalted butter
1 tablespoon minced garlic (from 3 cloves)
3 tablespoons unbleached all-purpose flour
2 1/4 cups low-sodium chicken broth
2 heads Broccolini (about 9 ounces total), cut into 2-inch pieces (4 cups)
14 ounces fresh or frozen gnocchi
1 1/2 cups torn cooked chicken (preferably dark meat)
3 ounces Gruyère, grated (1 cup)
2 ounces Parmigiano-Reggiano, grated (1/2 cup)
Kosher salt and freshly ground pepper

Steps:

  • Preheat oven to 450°F. Melt butter in a medium saucepan over medium-high heat. Add garlic; cook until fragrant, 30 seconds. Add flour; cook 30 seconds, then whisk in broth. Bring to a boil and cook 1 minute.
  • Add Broccolini, cover, and cook 2 minutes. Uncover and add gnocchi; cook 2 minutes. Remove from heat. Stir in chicken, Gruyère, and 1/4 cup Parmigiano. Season with salt and pepper.
  • Divide mixture among four 12-ounce baking dishes (or transfer to one large baking dish or ovenproof skillet). Sprinkle with remaining 1/4 cup Parmigiano. Bake until bubbly in center and golden brown on top, about 15 minutes (20 minutes if baked in one dish). Let stand at least 15 minutes before serving.

BAKED GNOCCHI WITH CHICKEN



Baked Gnocchi with Chicken image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil
8 ounces white mushrooms, sliced (about 4 cups)
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1 cup low-sodium chicken broth
1/4 teaspoon freshly grated nutmeg
1/2 rotisserie chicken, skin removed, meat shredded (about 2 cups)
1 17.5-ounce package potato gnocchi
1 1/2 cups loosely packed baby spinach
1/4 cup grated parmesan cheese (about 1 ounce)

Steps:

  • Position a rack in the upper third of the oven and preheat to 425 degrees F. Heat the olive oil in a deep ovenproof skillet over medium-high heat. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until lightly browned, about 4 minutes. Transfer to a plate and wipe out the skillet.
  • Melt the butter in the skillet over medium heat; add the flour and cook, whisking, 3 minutes. Whisk in the milk and chicken broth until smooth; simmer, whisking constantly, until slightly thickened, about 5 minutes. Whisk in 1/2 teaspoon salt and the nutmeg.
  • Add the chicken, mushrooms, gnocchi and spinach to the sauce and stir until coated and the spinach wilts. Sprinkle with the parmesan, transfer the skillet to the oven and bake until bubbling, about 20 minutes. Turn on the broiler; broil until lightly browned on top, about 3 more minutes.

Nutrition Facts : Calories 598 calorie, Fat 35 grams, SaturatedFat 16 grams, Cholesterol 177 milligrams, Sodium 984 milligrams, Carbohydrate 32 grams, Fiber 2 grams, Protein 39 grams

CHEESY BROCCOLI GNOCCHI RECIPE BY TASTY



Cheesy Broccoli Gnocchi Recipe by Tasty image

Here's what you need: runner bean, broccoli, gnocchi, grated mozzarella cheese, grated parmesan cheese, single cream, pepper

Provided by Ellie Holland

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 7

4 oz runner bean
15 oz broccoli
15 oz gnocchi
1 cup grated mozzarella cheese
1 cup grated parmesan cheese
3 tablespoons single cream
1 teaspoon pepper

Steps:

  • Preheat the oven to 180°C (350°F).
  • Bring some water to the boil in a saucepan and boil the runner beans and broccoli for 2-3 minutes.
  • Take them out of the water and set aside.
  • In the same boiling water, cook the gnocchi for 2 minutes (or, until it floats to the top of the water). Drain.
  • In the same saucepan, mix together the drained gnocchi, runner beans, broccoli, mozzarella, parmesan, cream, and pepper.
  • Pour into an ovenproof dish and bake for 5 minutes at 180°C (350°F), until the cheese bubbles.
  • Enjoy!

Nutrition Facts : Calories 480 calories, Carbohydrate 56 grams, Fat 17 grams, Fiber 6 grams, Protein 26 grams, Sugar 4 grams

CREAMY CHICKEN AND BROCCOLI GNOCCHI



Creamy chicken and broccoli gnocchi image

Creamy chicken and broccoli gnocchi is a great, easy weeknight recipe made using shop-bought gnocchi. Dinner in a flash? Yes please!

Provided by Alida Ryder

Categories     Chicken     Dinner     Easy Recipe     Gnocchi     Quick recipe

Time 25m

Number Of Ingredients 9

4 chicken breasts (cubed)
1 onion (finely chopped)
3 garlic cloves (crushed)
1 head of broccoli (broken into small florets)
½ cup chicken stock
¾ cup cream (alternatively use coconut cream)
1-2 tablespoons lemon juice
salt & pepper to taste
cooked potato gnocchi or pasta of your choice

Steps:

  • In a large, deep frying pan, sauté the chicken in a splash of olive oil until golden brown. Remove from the pan and set aside.
  • In the same pan, fry the onion and garlic until translucent and fragrant.
  • Add the broccoli and cook for a minute or two before adding the chicken stock and cream.
  • Add the chicken back to the pan and allow the sauce to cook and reduce for 7-10 minutes until the chicken is cooked through.
  • Add the lemon juice and season to taste.
  • Add the cooked gnocchi stir to combine.
  • Serve topped with grated parmesan cheese (optional).

20 WAYS TO COOK CHICKEN AND GNOCCHI



20 Ways to Cook Chicken and Gnocchi image

For a foolproof dinner, try these chicken and gnocchi recipes! From soup to pasta bakes to dumplings, this is comfort food at its best.

Provided by insanelygood

Categories     Chicken     Recipe Roundup

Number Of Ingredients 20

Olive Garden Chicken Gnocchi Soup
Creamy Chicken and Gnocchi
One Pot Gnocchi with Spinach and Chicken
Chicken and Mushroom Gnocchi Skillet
Creamy Tuscan Chicken Gnocchi
Chicken Bacon Gnocchi
Spicy Chicken With Tomato Gnocchi
Cajun Chicken and Gnocchi Bake
Chicken Thighs with Creamy Mushroom Garlic Sauce
Cherry Tomato Italian Chicken Gnocchi
Brown Butter Sage Gnocchi with Chicken, Mushrooms u0026amp; Spinach
Italian Chicken u0026amp; Gnocchi Dumplings
One -Pan Creamy Pesto Chicken u0026amp; Gnocchi
Chicken Cutlets, Gnocchi and Kale with Creamy Mushroom Sauce
Kale Chicken and Gnocchi Soup
Chicken Gnocchi Pasta
Creamy Chicken Bacon Gnocchi Soup
Creamy Chicken and Broccoli Gnocchi
Rosemary Lemon Chicken Gnocchi
Buffalo Chicken Cauliflower Gnocchi Casserole

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a chicken and gnocchi dish in 30 minutes or less!

Nutrition Facts :

CHICKEN-AND-BROCCOLINI MAC AND CHEESE



Chicken-and-Broccolini Mac and Cheese image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 55m

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil, plus more for baking dish
2 cups whole milk
1 pound boneless, skinless chicken-breast halves, cut in half horizontally
2 teaspoons Dijon mustard
8 ounces cream cheese, cut into 1-inch pieces
Coarse salt and freshly ground pepper
12 ounces wide egg noodles
12 ounces Broccolini or broccoli florets
8 ounces sharp cheddar cheese, shredded (about 2 1/2 cups)
1 cup coarse fresh breadcrumbs

Steps:

  • Preheat oven to 350 degrees. Brush a 3-quart broiler-proof baking dish with oil. Bring milk to a simmer in a pot. Add chicken; simmer until cooked, 5 minutes. Transfer to a plate. Remove pot from heat; whisk in mustard and cream cheese. Season with salt and pepper.
  • Shred chicken. Cook noodles in a pot of boiling salted water 3 minutes. Add Broccolini; cook until noodles and Broccolini are al dente, 2 minutes. Reserve 1/2 cup pasta water. Drain noodles and Broccolini; toss with chicken, sauce, pasta water, and cheddar. Transfer to baking dish.
  • Toss breadcrumbs with oil; sprinkle over casserole. Cover with parchment-lined foil; bake 20 minutes. Uncover casserole; increase heat to broil. Cook until top is golden brown in places and breadcrumbs are crisp, 4 to 5 minutes.

ROSEMARY-GARLIC ROASTED CHICKEN AND GNOCCHI



Rosemary-Garlic Roasted Chicken and Gnocchi image

The classic combination of chicken, potatoes, rosemary, garlic and lemon dazzles in this sheet-pan meal. Standing in for the potatoes are shelf-stable potato gnocchi, which offer many textures at once when roasted instead of boiled: pillowy-soft, crisp and chewy. Squeeze some lemon right onto the sheet pan, and as you scrape up the schmaltzy, garlicky bits, the juices and drippings glaze the gnocchi, leaving no drop of the chicken's renderings wasted. It's hard not to eat the gnocchi right from the pan, but if you can wait, serve everything alongside a green salad.

Provided by Ali Slagle

Categories     dinner, weeknight, poultry, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 8

2 1/2 to 3 pounds bone-in, skin-on chicken thighs (6 to 8 pieces)
Kosher salt (Diamond Crystal)
Black pepper
1/4 cup extra-virgin olive oil
6 garlic cloves, finely grated
1 tablespoon chopped rosemary (from 2 sprigs)
2 (12- to 18-ounce) packages shelf-stable potato gnocchi
1 lemon

Steps:

  • Heat the oven to 450 degrees. Pat the chicken dry, then transfer to a sheet pan and season all over with 1½ teaspoons salt and a few grinds of pepper. In a liquid measuring cup or small bowl, combine the olive oil, garlic and rosemary with a fork. Season generously with salt and pepper.
  • Add the oil mixture and the gnocchi to the chicken. Toss with your hands to coat, massaging the garlic and rosemary into the chicken and gnocchi. Arrange the gnocchi in an even layer, and place the chicken skin side up on top of the gnocchi. Roast until the chicken is cooked through and golden brown, 35 to 40 minutes.
  • Transfer the chicken to plates and finely grate the zest of half the lemon over the chicken. Squeeze the juice of half the lemon onto the gnocchi (about 1½ tablespoons), then use a spoon to scrape up the browned bits on the sheet pan and toss the gnocchi in the lemon juice and pan drippings. Season to taste with salt and pepper. Cut the remaining lemon into wedges. Eat the chicken with the gnocchi and a lemon wedge for squeezing over.

CREAMY GNOCCHI, SPINACH AND BROCCOLI BAKE



Creamy Gnocchi, Spinach and Broccoli Bake image

Yet another recipe that was originally in Everyday with Rachel Ray, however I changed it up a bit. You use store bought Gnocchi and the sauce is super simple. This freezes well too!

Provided by januarybride

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons butter
1/2 cup onion, minced
1 garlic clove, minced
1 tablespoon flour
2 cups half-and-half (fat free will not thicken up)
5 ounces frozen spinach, thawed and drained
10 ounces frozen cut broccoli in cheese sauce, thawed in microwave
1/4 cup parmesan cheese, finely shredded
salt
pepper
1 teaspoon italian seasoning (I have also used Greek Seasoning)
1 lb potato gnocchi

Steps:

  • Bring a large pot of salted water to a boil.
  • In the meanwhile, in a large skilled, melt the butter over medium-low heat. Add onion and garlic and cook, stirring occasionally until softened (10 minutes or less).
  • Add 1 tbsp flour to the onions/garlic. Stir constantly for 2 minutes. Add the half and half and simmer, stirring constantly until slightly thickened (3 minutes). Stir in the cheese, spinach, broccoli, salt, pepper and spice. Remove from heat, cover and set aside.
  • When the water is boiling, cook your gnocchi as per the directions on the package. Drain when done. Add sauce to the gnocchi and stir to coat. (You can either cook it or freeze it at this time).
  • Bake in a 350 degree oven, uncovered for 20 minutes or until hot and bubbly.
  • IF COOKING FROM FROZEN. . .bake uncovered 350 degrees for 40 minutes or until hot and bubbly.

Nutrition Facts : Calories 175.1, Fat 14.5, SaturatedFat 8.9, Cholesterol 43.7, Sodium 150.5, Carbohydrate 7.1, Fiber 1, Sugar 0.9, Protein 5.3

Tips:

  • Use fresh ingredients. Fresh vegetables, herbs, and chicken will make a big difference in the flavor of your dish.
  • Don't overcook the gnocchi. Gnocchi should be cooked until it is tender but still slightly firm. Overcooked gnocchi will be mushy.
  • Use a good quality cheese. The cheese you use will also make a big difference in the flavor of your dish. Use a cheese that melts well and has a good flavor.
  • Don't be afraid to experiment. There are many different ways to make chicken and gnocchi bake. Try different ingredients and flavors to find a combination that you like.

Conclusion:

Chicken and gnocchi bake is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover chicken and vegetables, and it can also be made ahead of time. Whether you are looking for a quick and easy weeknight meal or a special dish for a dinner party, chicken and gnocchi bake is a great option.

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