Ingredients
Scale
- 1 lb (450g) of potato gnocchi
- 2 cups cooked shredded chicken
- 1 cup cooked bacon, chopped
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tablespoons butter
- Fresh parsley, chopped (for garnish)
- Salt and pepper to taste
Instructions
- Cook the bacon until crispy and chop it into small pieces. Prepare shredded chicken and mince garlic.
- In a large skillet, melt butter over medium heat. Add garlic and sauté until fragrant.
- Add cream cheese and chicken broth, whisking until smooth and creamy. Let simmer for 2-3 minutes.
- Stir in shredded chicken and chopped bacon, season with salt and pepper, and heat through for 5 minutes.
- Add gnocchi, ensuring they are coated in the sauce. Cover and cook for 3-4 minutes until tender.
- Top with shredded cheddar and Parmesan cheese, stirring until melted. Garnish with chopped parsley.
Notes
- For extra flavor, use cooked rotisserie chicken.
- Ensure gluten-free gnocchi if needed for gluten-free diets.
- Reheat leftovers gently with an added splash of chicken broth or milk to maintain creaminess.
- Do not freeze as gnocchi texture may change upon thawing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate (approx. 1 cup)
- Calories: 550 kcal Kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 125 mg