Baked Chicken Gnocchi with Garlic Asiago Cream Sauce
This crowd-pleasing One-Pan Baked Chicken Gnocchi with Garlic Asiago Cream Sauce is perfect for an easy weeknight comfort meal. The Italian seasoned chicken is scrumptious here, but this is all about the creamy garlic Asiago sauce bathing the delicate gnocchi! Be prepared for big-time flavor!
Equipment
Ingredients
- 6 thighs bone-in, skin-on chicken
- 1 tablespoon Italian seasoning
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons unsalted butter divided
- 2 cups baby spinach roughly chopped
- 17.6 oz 500g gnocchi
- Chopped fresh parsley leaves
For The Garlic Asiago Cream Sauce:
- 2 tablespoons unsalted butter
- 4 cloves garlic minced
- 1 cup 240ml chicken broth, or more, as needed
- 1 tablespoon Italian seasoning
- 1/2 cup 125ml half and half
- 1/2 cup freshly grated Asiago cheese
- Kosher salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 400°F(200°C) and oil a rimmed baking dish. Season chicken thighs with Italian seasoning, salt and pepper.
- Cook gnocchi according to package directions. Drain in a colander and set aside.
- In the meantime, melt 1 tablespoon butter in a large skillet over medium heat. Sear chicken on both sides, starting skin-side down, until golden brown, about 2-3 minutes per side; drain and set aside.
- Melt remaining 1 tablespoon butter in the same skillet. Stir in chopped spinach and cook, stirring occasionally, until it begins to wilt, about 2 minutes. Set spinach aside.
- To make the garlic asiago cream sauce, melt butter in a skillet over medium heat. Add minced garlic, and cook until fragrant, about 1-2 minutes. Gradually whisk in chicken broth and Italian seasoning. Cook, whisking constantly, about 1-2 minutes. Stir in half and half and grated Asiago cheese until slightly thickened. Adjust seasoning with salt and pepper, to taste.
- Arrange chicken thighs into the prepared baking dish. Top with cooked gnocchi, spinach and Asiago cream sauce. Roast in the oven until completely cooked through, about 25-30 minutes. Serve hot, garnished with parsley. Enjoy!
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