The combination of chicken, bacon, spinach, and gnocchi create a taste sensation that will fast become a family favorite. This simple recipe lets you use gnocchi, a vastly under-appreciated form of Italian pasta, and make an easy casserole. The bacon really adds a lot of flavor, and the spinach adds color as well as flavor.
This recipe for chicken gnocchi is a wonderful way to use up that last bit of chicken leftover from the night before. It can be challenging to come up with a complete meal when you only have a little bit of chicken left, but this recipe helps you stretch enough to do it. If you do not have leftovers, just thaw a single chicken breast and you are good to go. As for bacon, use whatever variety you like best. Hickory smoked, apple smoked or even unsmoked bacon each make this dish unique and flavorful.
Serve this creamy chicken gnocchi with a fresh green salad to complete the meal. It is simple to throw together on a busy night. You can rest assured that your family is still sitting down to a nutritious meal without resorting to convenience or fast foods. Once everyone tastes this recipe, it will become a regular choice on the menu. Always use a bunch of fresh spinach to get the best results. Frozen spinach will work in a pinch, but you need to remember to thaw it first and then squeeze it to remove any excess moisture that would thin your sauce.
- 1 package gnocchi
- 1 chicken breast, sliced thinly
- 4 rashers bacon
- 4 ounces cream cheese
- ½ bag of spinach, chopped
- 4 ounces chicken stock
- 8 ounces Cheddar or Monterey Jack cheese
- Black pepper
- 1 clove garlic, crushed
- Preheat the oven to 250 degrees Fahrenheit.
- Boil the gnocchi according to the directions on the package. Drain and set aside.
- Chop bacon into small pieces and fry them with the garlic. As soon as enough fat has rendered off the bacon so it looks like you added oil to the pan, add the chicken. Fry the chicken until it is a nice golden color.
- Add the cream cheese and stock to the meat and stir until the sauce is smooth. Reduce the sauce for a few minutes if it appears too thin.
- Stir in spinach until it wilts. Season with black pepper.
- Pour the gnocchi into a baking dish and pour the sauce over the top. Stir so all the pasta is covered well. Sprinkle cheese on top and bake in the oven for 20 minutes until the cheese is bubbly.
- Serve with a green salad.