Chicken and Gnocchi Bake with Broccolini

A bubbling gnocchi supper with broccolini and two cheeses

Build the sauce on the stove, then let the oven finish the dish

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A chicken and gnocchi bake moves from a quick stovetop mixture to a 450°F oven, where the center becomes bubbly and the cheese across the top turns golden brown. The method serves four and gives you a choice between four individual baking dishes and one larger vessel, so the same supper can arrive in personal portions or as a centerpiece for the table.

Broccolini cooks briefly in the broth before the gnocchi goes in. Grated Gruyère cheese melts through the mixture, while Parmigiano-Reggiano is divided between the filling and the top. Because each stovetop stage is measured in seconds or a few minutes, preparing the ingredients and baking vessels before you begin keeps the sequence calm and easy to follow.

Prepare the ingredients and baking setup

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Start by heating the oven to 450°F. Set out a set of measuring cups and spoons so the broth, vegetables, chicken, and cheeses are ready in their stated amounts. Use a cutting board and chef's knife to cut the broccolini into 2-inch pieces and mince the garlic if you are starting from the three cloves. A box grater prepares both cheeses for their measured cup portions.

Keep the one-half cup of Parmigiano-Reggiano divided: one-quarter cup goes into the hot mixture and one-quarter cup is reserved for the top. Tear the cooked chicken before the saucepan goes on the heat, and place the fresh or frozen gnocchi nearby. These small preparations matter because the garlic and flour each cook for only 30 seconds before the broth is added.

Build the broth sauce in short stages

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Place a medium saucepan over medium-high heat and melt the unsalted butter. Add the minced garlic and cook just until fragrant, 30 seconds. Add the unbleached all-purpose flour and cook for another 30 seconds. Keep the ingredients moving so the two brief stages stay on schedule.

Use a whisk to work in the low-sodium chicken broth, then bring the mixture to a boil and cook it for 1 minute. Add the prepared broccolini, cover the pan with a pot lid, and cook for 2 minutes. Uncover, add the gnocchi, and cook for 2 minutes more. Following that order gives the broccolini its covered head start before the gnocchi joins it.

Fold in the chicken and cheeses off the heat

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Remove the saucepan from the heat before adding the cooked chicken and cheese. With a wooden spoon, stir in the torn chicken, all of the Gruyère, and the first one-quarter cup of Parmigiano-Reggiano. Season the mixture with kosher salt and freshly ground black pepper to taste.

Stir until the chicken, broccolini, and gnocchi are distributed through the broth mixture. This is the last mixing step before baking, so draw the spoon through the bottom and around the sides of the saucepan before portioning. Keep the remaining Parmigiano-Reggiano separate for the final layer across the top.

Choose individual portions or one shared bake

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For individual portions, divide the mixture among four 12-ounce shallow baking dishes. For one shared bake, transfer it to a large baking dish or an ovenproof skillet. Sprinkle the reserved one-quarter cup Parmigiano-Reggiano evenly over whichever arrangement you choose.

Bake the individual dishes for about 15 minutes, or the one-dish version for about 20 minutes, until the center is bubbly and the top is golden brown. Use oven mitts to move the hot vessel, then let the bake stand for at least 15 minutes before serving. The rest is part of the timing, whether you portioned the mixture before baking or plan to spoon it from one dish.

Choose the serving style that fits the table

Four individual dishes can be set at each place after their 15-minute rest, giving every person the same baked cheese top and a full portion of chicken, gnocchi, and broccolini. The larger version creates a different kind of family-table moment: set it in the center on a heat-safe surface, bring everyone together, and serve portions as plates are passed. One person can grate the cheeses while another cuts the broccolini, which makes the quick stovetop sequence easier for the cook to manage. Friends or family can use the resting time to finish the rest of the table, then sit down together when the bubbling has settled. Whichever vessel you choose, the recipe still makes four servings and follows the same measured path from saucepan to oven.

Tell us whether you baked four individual portions or one shared dish, and leave any question about the short stovetop stages. Leave a comment.