Introduction

This Crack Chicken Gnocchi is a comforting and flavorful dish that combines tender chicken, creamy sauce, and pillowy gnocchi. With crispy bacon and melted cheddar on top, it’s perfect for a cozy weeknight dinner.

A close-up view of a creamy baked dish in a round white ceramic pan with two side handles, showing three main layers: the base layer is a pale, herb-speckled creamy mixture; the middle layer is melted golden cheddar cheese covering round gnocchi pieces; the top layer is crisp, small brown bacon bits scattered evenly with fresh green parsley pieces. The pan sits on a blue and white patterned cloth on a white marbled surface. In the background, there is a white bowl filled with chopped green lettuce, sliced cucumber, halved red cherry tomatoes, and shredded carrot. A wooden spoon with a smooth texture rests near the bottom left of the pan. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 small uncooked chicken breasts, approx 360g (12.7oz)
3.5 cups (840ml) chicken stock (low sodium)
75g (2.5oz) lean smoked back bacon, diced small (fat removed)
1 shallot, finely diced
2 cloves garlic, minced
½ cup (120ml) 2% milk
½ tablespoon lemon juice
175g laughing cow light (or light cream cheese)
½ tablespoon cornstarch
1 teaspoon dried parsley
1 teaspoon dried chives
1 teaspoon onion powder
½ teaspoon dried dill
½ teaspoon garlic powder
500g (17.5oz) potato gnocchi (dry, vacuum packed)
60g (2.2oz) cheddar, grated (or Red Leicester; avoid pre-grated)
Olive oil spray
Salt and black pepper
Fresh chopped parsley (or chopped spring onions or chives)

Instructions

Step 1: Place the chicken breasts in a saucepan and cover with 2 cups (480ml) of chicken stock. Bring to a boil, then reduce to a simmer for 10–12 minutes until cooked through. Remove chicken, let cool slightly, slice into pieces, and set aside. Reserve the poaching stock if desired, making sure you have 360ml for the sauce.
Step 2: While the chicken cooks, spray a non-stick frying pan with olive oil spray and heat over medium-high. Add the diced bacon and fry until golden and crispy. Remove and set aside.
Step 3: In the same pan, add a little more olive oil spray. Sauté the shallot until lightly golden and softened. Add minced garlic and cook for 30 seconds to infuse its flavor.
Step 4: Pour in the remaining chicken stock (1.5 cups / 360ml), milk, lemon juice, dried herbs (parsley, chives, dill), onion powder, garlic powder, and the laughing cow cheese. Whisk until the cheese melts completely and the mixture is smooth with no lumps.
Step 5: Mix the cornstarch with a couple of tablespoons of water until smooth, then stir it into the sauce to help thicken it.
Step 6: Add the poached chicken pieces and uncooked gnocchi to the sauce. Bring to a boil, then reduce to medium heat and let simmer for about 5 minutes until gnocchi is cooked and the sauce is creamy and thick. Adjust seasoning with salt and black pepper as needed.
Step 7: Transfer the dish to an ovenproof dish and sprinkle the grated cheddar evenly over the top. Place under a hot grill (broiler) for a few minutes until the cheese melts and turns lightly golden.
Step 8: Remove from the oven, sprinkle with the crispy bacon and fresh chopped parsley or your choice of spring onions or chives.
Step 9: Serve immediately and enjoy this rich, comforting meal!

Tips & Variations

For a richer sauce, substitute the 2% milk with light cream or full-fat cream cheese.
Swap the bacon for pancetta or omit for a vegetarian option, adding mushrooms instead.
If you want more herb flavor, add fresh herbs at the end rather than dried.
Use homemade gnocchi or frozen instead of dry for a softer texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the sauce smooth. Avoid prolonged reheating to prevent the gnocchi from becoming mushy.

How to Serve

A close-up of a creamy casserole dish with a thick layer of melted cheddar cheese on top, golden yellow with some browned spots. Underneath, chunks of white chicken breast are covered in a rich, creamy white sauce with green herb flecks. Bits of crispy bacon in reddish-brown tones are scattered on the top and around the chicken, adding texture. There is a wooden spoon scooping a portion, showing the creamy sauce dripping. The dish is in a white speckled baking dish placed on a white marbled surface with a blue patterned cloth partially visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken instead of poaching fresh chicken?

Yes, using pre-cooked rotisserie chicken is a convenient shortcut. Just shred the chicken and add it into the sauce at the same step where you would add the poached chicken.

Can I prepare this dish ahead of time?

You can prepare the sauce and cook the chicken in advance, then add the gnocchi and finish cooking just before serving. However, it’s best to assemble and bake right before serving for the best texture and flavor.

Crack Chicken Gnocchi Recipe

Print Recipe

★★★★★

4.4 from 60 reviews

Crack Chicken Gnocchi is a creamy, comforting dish featuring tender poached chicken, crispy smoked bacon, soft potato gnocchi, and a luscious herb-infused cheese sauce. Finished under the grill for a golden cheesy topping, this recipe blends rich flavors and textures perfect for a satisfying family meal.

Author: Elias
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Chicken and Stock

2 small uncooked chicken breasts, approx 360g (12.7oz)
3.5 cups (840ml) chicken stock (low sodium)

Bacon and Aromatics

75g (2.5oz) uncooked lean smoked back bacon (fat removed), diced small
1 shallot, finely diced
2 cloves garlic, minced

Sauce

½ cup (120ml) 2% milk
½ tablespoon lemon juice
175g Laughing Cow light cheese (or light cream cheese)
½ tablespoon cornstarch
1 teaspoon dried parsley
1 teaspoon dried chives
1 teaspoon onion powder
½ teaspoon dried dill
½ teaspoon garlic powder

Main Ingredients

500g (17.5oz) potato gnocchi (dry, vacuum packed)
60g (2.2oz) cheddar, grated (not pre-grated; can substitute Red Leicester)
Olive oil spray
Salt and black pepper, to taste
Fresh chopped parsley (or chopped spring onions or chives) for garnish

Instructions

Poach the Chicken: Add the chicken breasts to a saucepan and fully submerge them in 2 cups (480ml) of chicken stock. Bring to a boil, then reduce heat and simmer for 10-12 minutes until the chicken is cooked through. Drain and remove chicken from the pan, allowing it to cool slightly before slicing into pieces. Set aside. (Optionally, reserve the stock used for poaching for the sauce, ensuring you use a total of 360ml of stock for the sauce.)
Cook the Bacon: While the chicken poaches, spray a non-stick frying pan with olive oil and heat over medium-high. Add diced bacon and fry until evenly golden and crisp. Remove bacon from the pan and set aside.
Sauté Aromatics: In the same pan, add a little more olive oil spray. Add the finely diced shallot and fry until lightly golden and softened. Add the minced garlic cloves and fry for an additional 30 seconds to release their flavor.
Prepare the Sauce: Pour in the remaining 1.5 cups (360ml) chicken stock, 2% milk, and lemon juice into the pan. Add dried parsley, chives, onion powder, dill, garlic powder, and Laughing Cow light cheese. Whisk continuously until the cheese has fully melted and the mixture is smooth with no lumps.
Thicken the Sauce: Mix the cornstarch with a couple of tablespoons of water to create a slurry. Gradually whisk this slurry into the sauce to help thicken it.
Cook Gnocchi and Combine: Add the poached chicken pieces and uncooked potato gnocchi to the pan. Bring the mixture to a boil, then reduce to medium heat and let it simmer for 5 minutes, stirring occasionally. This will cook the gnocchi and allow the sauce to thicken to a creamy consistency. Adjust seasoning with salt and black pepper to taste.
Grill with Cheese: Transfer the gnocchi and chicken mixture into an ovenproof dish. Sprinkle the grated cheddar evenly over the top. Place the dish under a grill (broiler) for a couple of minutes until the cheddar melts and turns light golden.
Garnish and Serve: Remove the dish from the grill, sprinkle the cooked crispy bacon pieces on top, and garnish with fresh chopped parsley, spring onions, or chives. Serve immediately and enjoy!

Notes

Use low sodium chicken stock to control salt levels in the dish.
You can substitute light cream cheese if Laughing Cow light is unavailable.
If sauce is not thickening, ensure the heat is sufficiently high when simmering.
Do not use pre-grated cheddar for best melting and flavor.
The poached chicken stock can be reused in the sauce, provided total stock volume totals 360ml.
Fresh herbs make a great garnish but can be substituted with dried herbs if needed.
This dish is best served immediately to enjoy the contrast between creamy sauce and crispy bacon topping.

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