Gnocchi di Pollo al Forno (Baked Chicken and Gnocchi Casserole)

Gnocchi di Pollo al Forno (Baked Chicken and Gnocchi Casserole) ingredients

• 1 tbsp olive oil
• 1 yellow onion
• 2 garlic cloves
• 28 oz can crushed tomatoes
• 0.5 cup chicken broth
• 1 tsp dried basil
• 0.5 tsp dried oregano
• 0.5 tsp sugar
• 0.75 tsp kosher salt
• 0.25 tsp black pepper
• 2 cups cooked chicken
• 18 oz package potato gnocchi (shelf-stable)
• 8 oz fresh mozzarella
• 0.25 cup Parmesan cheese
• 2 tbsp fresh parsley

Watch how to make Gnocchi di Pollo al Forno (Baked Chicken and Gnocchi Casserole)

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Gnocchi di Pollo al Forno (Baked Chicken and Gnocchi Casserole)

1. Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or a little olive oil.
2. Heat 1 tablespoon olive oil in a large saucepan or Dutch oven over medium heat. Add 1 finely diced yellow onion and cook for 5-7 minutes, until softened and translucent.
3. Stir in 2 minced garlic cloves and cook for another minute until fragrant, taking care not to burn them.
4. Pour in one 28-ounce can of crushed tomatoes, 0.5 cup chicken broth, 1 teaspoon dried basil, 0.5 teaspoon dried oregano, 0.5 teaspoon sugar, 0.75 teaspoon kosher salt, and 0.25 teaspoon black pepper. Bring the sauce to a simmer, then reduce heat to low and cook for 10 minutes, stirring occasionally.
5. Remove the sauce from the heat. Stir in 2 cups of cooked, shredded or diced chicken and one 18-ounce package of uncooked potato gnocchi, ensuring everything is well combined and the gnocchi are coated in sauce.
6. Pour the gnocchi and chicken mixture into the prepared baking dish, spreading it evenly. Tear or slice 8 ounces of fresh mozzarella into small pieces and scatter them over the top, then sprinkle with 0.25 cup grated Parmesan cheese.
7. Bake for 25-30 minutes, or until the sauce is bubbly, the gnocchi are tender, and the cheese is melted and lightly golden brown. The gnocchi should swell and become pillowy.
8. Remove the casserole from the oven and let it rest for 5 minutes before serving. This allows the sauce to set slightly.
9. Garnish with 2 tablespoons fresh chopped parsley just before serving for a burst of fresh flavor.

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