Creamy Tuscan Sun-Dried Tomato Chicken Gnocchi Bake Tips, FAQ & printable recipe

Tips for success

For the best cheese pull, use freshly shredded mozzarella rather than pre-shredded, which melts less smoothly. Let the dish rest for at least 5 minutes after baking; this allows the sauce to thicken slightly and makes serving easier.

If you love extra browning, switch the oven to broil for the last 2 minutes, but watch closely to avoid burning.

To make the dish ahead, assemble it without the mozzarella topping, cover, and refrigerate for up to 24 hours.

When ready to bake, add the mozzarella and increase the baking time by 5-10 minutes. This is a great make-ahead meal for busy weeknights or when entertaining.

Variations

• Add Mushrooms: Sauté 8 oz sliced cremini mushrooms with the garlic for extra earthy flavor. They add a meaty texture that pairs well with the creamy sauce.
• Spicy Kick: Add 1/2 teaspoon red pepper flakes with the garlic for a gentle heat. Or stir in 1 tablespoon of hot sauce for a different kind of spice.
• Vegetarian Version: Omit the chicken and use vegetable broth instead of chicken broth. Add an extra cup of spinach or some sautéed zucchini for bulk.
• Different Cheese: Swap half the mozzarella for provolone or fontina for a nuttier, more complex flavor. Gruyère also works beautifully.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.

Freezer

Freeze the unbaked casserole (without mozzarella) for up to 2 months.

Reheat

Reheat individual portions in the microwave on medium power for 2-3 minutes, or in a 350°F (175°C) oven for 10 minutes.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools; add a splash of milk or broth when reheating to restore the creamy texture.

Assemble the dish up to 24 hours ahead, but do not add the mozzarella until just before baking.

Cover and refrigerate; when ready, add the cheese and bake, adding 5-10 minutes to the cooking time. This makes it easy to have a hot dinner on the table with minimal last-minute effort.

Serving ideas

Serve the gnocchi bake hot, straight from the skillet, with a side of crusty bread to soak up the creamy sauce. A simple green salad with a lemon vinaigrette balances the richness. For a complete Italian-inspired meal, start with a light antipasto platter.

Garnish with fresh basil or parsley if desired, though the video does not show it.

The dish is hearty enough to stand alone, but it also pairs well with roasted vegetables or a crisp white wine like Pinot Grigio. Leftovers make a delicious lunch the next day.

Frequently asked questions

Recipe card

Creamy Tuscan Sun-Dried Tomato Chicken Gnocchi Bake

Prep 15 minCook 25 minTotal 40 minServes 4

Ingredients

• 1 1/2 lb boneless, skinless chicken breast, cut into 1-inch cubes
• 2 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 1 lb uncooked potato gnocchi
• 3 cups baby spinach
• 1 1/2 cups shredded mozzarella cheese
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. Season the cubed chicken with salt and pepper. In a large oven-safe skillet, melt the butter over medium-high heat. Add the chicken in a single layer and cook for 4-5 minutes, turning occasionally, until golden brown on all sides. Transfer the chicken to a plate and set aside.
2. Reduce the heat to medium. Add the minced garlic and chopped sun-dried tomatoes to the same skillet. Sauté for 1 minute until fragrant. Pour in the heavy cream and chicken broth, scraping up any browned bits from the bottom. Stir in the grated Parmesan and let the sauce bubble gently for 2-3 minutes until it thickens slightly.
3. Add the uncooked gnocchi, seared chicken, and baby spinach to the skillet. Gently fold everything into the sauce until the spinach wilts and the gnocchi is evenly coated. Sprinkle the shredded mozzarella over the top.
4. Transfer the skillet to the oven and bake at 400°F (200°C) for 15 minutes, until the sauce is bubbly and the top is golden and blistered. If desired, broil for the last 2 minutes for extra browning. Let rest for 5 minutes before serving.

Contains: gluten, milk

Estimated nutrition per serving

Calories

620

Protein

42 g

Carbohydrates

45 g

Fat

30 g

Automatic estimate from the ingredient list, not laboratory-verified.