Chicken and gnocchi bake with green broccolini and a bubbling golden cheese top

Chicken and Gnocchi Bake with Broccolini

This chicken and gnocchi bake combines broccolini, cooked chicken, Gruyère, and Parmigiano-Reggiano, then bakes until bubbly and golden.

Course Main Course

Cuisine Italian-American

Prep Time 30

Total Time 1

Servings servings

Calories 538

Equipment

1 Oven preheated to 450°F for baking
1 set Measuring Cups and Spoons for measuring the sauce, vegetables, chicken, and cheese
1 Cutting Board for preparing the broccolini and garlic
1 Chef's Knife for cutting the broccolini and mincing the garlic
1 Box Grater for grating the Gruyère and Parmigiano-Reggiano
1 Saucepan medium size; for cooking the complete stovetop mixture
1 Whisk for incorporating the flour and chicken broth
1 Pot Lid to cover the saucepan while the broccolini cooks
1 Wooden Spoon for stirring in the chicken and cheeses
4 12-ounce Baking Dishes for the individual-dish baking option
1 Large Baking Dish optional alternative to four 12-ounce baking dishes
1 Ovenproof Skillet optional alternative to the baking dishes
1 pair Oven Mitts for moving the hot baking vessel safely

Ingredients

3 tablespoons unsalted butter
1 tablespoon garlic minced (from 3 cloves)
3 tablespoons unbleached all-purpose flour
2 ¼ cups low-sodium chicken broth
2 heads broccolini about 9 ounces total, cut into 2-inch pieces (4 cups)
14 ounces gnocchi fresh or frozen
1 ½ cups cooked chicken torn; preferably dark meat
3 ounces Gruyère cheese grated (1 cup)
2 ounces Parmigiano-Reggiano grated (1/2 cup), divided
kosher salt to taste
freshly ground black pepper to taste

Instructions

Cook the Gnocchi Mixture

Preheat the oven to 450°F.
Melt the butter in a medium saucepan over medium-high heat. Add the garlic and cook until fragrant, 30 seconds.
3 tablespoons unsalted butter, 1 tablespoon garlic
Add the flour and cook for 30 seconds, then whisk in the chicken broth. Bring to a boil and cook for 1 minute.
3 tablespoons unbleached all-purpose flour, 2 1/4 cups low-sodium chicken broth
Add the broccolini, cover, and cook for 2 minutes. Uncover, add the gnocchi, and cook for 2 minutes.
2 heads broccolini, 14 ounces gnocchi
Remove from the heat. Stir in the cooked chicken, Gruyère, and 1/4 cup of the Parmigiano-Reggiano. Season with kosher salt and freshly ground black pepper.
1 1/2 cups cooked chicken, 3 ounces Gruyère cheese, 1 ounces Parmigiano-Reggiano, kosher salt, freshly ground black pepper

Bake and Rest

Divide the mixture among four 12-ounce baking dishes, or transfer it to one large baking dish or an ovenproof skillet. Sprinkle with the remaining 1/4 cup Parmigiano-Reggiano.
1 ounces Parmigiano-Reggiano
Bake until bubbly in the center and golden brown on top, about 15 minutes, or about 20 minutes if using one large dish. Let stand for at least 15 minutes before serving.

Notes

Fresh or frozen gnocchi may be used. Dark-meat chicken is preferred. Four 12-ounce baking dishes take about 15 minutes; one large baking dish or an ovenproof skillet takes about 20 minutes. Let stand for at least 15 minutes before serving.

Nutrition