My chicken parmesan gnocchi bake is a quick and cheesy weeknight meal! Juicy cubes of chicken, tender gnocchi, creamy mozzarella, and rich marinara make this simple casserole a family favorite. Made with just 5 ingredients, this baked gnocchi recipe is cozy, easy, and so delicious!
Top Reader Review
This was very good! I had never had gnocchi before so it was a great way to try it!
Thanks!
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Baked Gnocchi Casserole with Chicken, Marinara, and Mozzarella
After receiving rave reviews of my chicken baked ziti (a lot of mmmm from my boys at the dinner table), I thought it would be fun to use gnocchi to make another cheesy baked casserole. These tender pillows of dough make a great base for pasta sauce, lots of cheese, and juicy bites of chicken.
I sauté the chicken and gnocchi to make them both crisp, then just toss them in a casserole layered with jarred marinara and fresh slices of mozzarella to bake in the oven. With only a few ingredients, this baked gnocchi has all the flavor of chicken parm, without the extra steps. And yes, my kids said mmmm to this one too!
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Don’t Skip Toasting the Gnocchi!
Before assembling this chicken and gnocchi casserole, I sauté the gnocchi in a little olive oil until lightly golden. This prevents it from turning gummy while baking, and adds a subtle nutty flavor that complements the mozzarella and marinara.
Chicken Parmesan Gnocchi Bake Recipe
Ingredients
- 1 tablespoon olive oil
- 1½ pounds boneless, skinless chicken breasts (cubed*)
- 16 ounces gnocchi (1 package**)
- 2 cups marinara sauce (divided)
- 8 ounces whole-milk mozzarella cheese (sliced)
- ¼ cup grated Parmesan cheese
- 2 tablespoons fresh basil (optional, for garnish)
Instructions
- Preheat the oven to 450°F.
- Heat the olive oil in a large skillet. Add in the chicken and cook until golden brown and the inside is no longer pink, about 7-8 minutes. Remove from the pan and set aside.1 tablespoon olive oil, 1½ pounds boneless, skinless chicken breasts
- If the pan is dry, add in another tablespoon of oil. Sauté the gnocchi until golden, about 10 minutes. Set aside.16 ounces gnocchi
- Spread one-third of the marinara in the bottom of the baking dish.2 cups marinara sauce
- Top with half of the chicken, then half the gnocchi and mozzarella cheese.8 ounces whole-milk mozzarella cheese
- Repeat with sauce, chicken, gnocchi, sauce and mozzarella. Top with parmesan.¼ cup grated Parmesan cheese
- Bake for 10-12 minutes, or until the cheese is melted. Broil for another 1-2 minutes to turn the cheese golden brown. Remove from the oven, top with basil, serve and enjoy!2 tablespoons fresh basil
Notes
- This recipe can easily be doubled to serve a crowd!
- If you want the crispiness of chicken parm, coat the cubes of chicken in breadcrumbs before pan-frying. Then, add to the casserole and bake as instructed.
- Ensure that the chicken is cooked through before adding it to the baking dish.
- Bake the dish in a preheated oven so that it cooks through evenly.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Parm Baked Gnocchi Step by Step
Prep: Preheat your oven to 450°F. Gather the short list of ingredients for this baked gnocchi recipe. Cut chicken breast into bite-sized cubes, and slice the fresh mozzarella.
Cook the Chicken: Heat 1 tablespoon of olive oil in a skillet. Then add 1½ pounds of cubed boneless, skinless chicken breasts, and cook until no longer pink. Remove the cooked chicken from the pan and set aside. For a little extra crunch, toss the cubed chicken in flour and/or breadcrumbs before searing.
Sear the Gnocchi: Add more oil if the pan is dry. Then sauté 16 ounces of gnocchi until golden, about 10 minutes. There’s no need to boil the gnocchi first. It will cook through in the oven!
Spread the Sauce: To assemble the casserole, first spread ⅓ of the marinara sauce (you’ll need about 2 cups for the entire dish) into the bottom of a baking dish.
Layer in the Chicken and Gnocchi: Top with half of the cooked chicken, then half of the toasted gnocchi, then 4 ounces of sliced mozzarella.
Repeat the Layers: Repeat with another ⅓ of the sauce and the rest of the chicken and gnocchi. Then finish with the rest of the sauce and mozzarella. Top with ¼ cup of shredded Parmesan cheese.
Bake the Casserole: Bake your chicken gnocchi casserole in the preheated oven for 10-12 minutes, or until the cheese has melted. Broil for another 1-2 minutes at the end to get that golden brown color.
Serve: Garnish with about 2 tablespoons of fresh torn basil, then serve scoops of baked chicken gnocchi while the cheese is hot and melty!
How to Store, Freeze, and Reheat
Store chicken parm gnocchi in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. For best results, let thaw overnight in the refrigerator before reheating in a 400°F oven until everything is fully warmed through.
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