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Chicken Alfredo Gnocchi Bake

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Chicken Alfredo Gnocchi Bake
Serves 4
If you use a purchased package of Gnocchi and a jar of Alfredo sauce, this is a quick dinner for 4. This recipe includes the directions for Homemade Gnocchi and Alfredo sauce in the event you feel adventurous, like me! Delicious meal!
Gnocchi
  1. 2 potatoes
  2. 2 cups flour
  3. 1 egg
Alfredo Sauce
  1. 2 heads garlic, roasted
  2. Salt and pepper
  3. Olive oil
  4. 1 cup chicken stock
  5. 1 cup half-and-half
  6. 1/2 cup grated Parmesan
Chicken Alfredo Gnocchi Bake
  1. 4 strips bacon, cooked and crumbled
  2. 2 cooked chicken breasts, chopped
  3. 16 ounces Homemade Alfredo sauce
  4. 16 ounces Homemade Gnocchi
  5. 2 cups chopped frozen broccoli
  6. 1 cup sliced Cremini or Portobello mushrooms
  7. 1 cup shredded Mozzarella or Monterey Jack cheese
  8. 2 green onions, chopped
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Instructions
  1. Preheat the oven to 450 degrees F.
  2. Cut the first ¼ inch to ½ inch off the top of the 2 heads of garlic to expose all of the cloves. Place garlic heads in the center of a piece of aluminum foil. Sprinkle exposed cloves generously with olive oil then salt and pepper. Wrap up in aluminum foil.
  3. Roast for 45 minutes in the oven then allow garlic to cool, uncovered.
  4. While the garlic is roasting, cook 4 strips of bacon in a fry pan until crispy (keep the bacon grease in the pan).
  5. Set bacon aside to cool then crumble into bits.
  6. Place the chicken breasts into the fry pan with bacon grease over medium heat.
  7. Cook the chicken breasts about 4 to 6 minutes per side (until golden brown – temp with a thermometer to 160º) then set aside to cool and chop.
The Gnocchi
  1. Bring a large pot of lightly salted water to a boil.
  2. Peel potatoes and add to pot.
  3. Cook until tender but still a little firm, about 15 minutes.
  4. Scoop the potatoes out of the water (keep the pot of water boiling), cool and mash the potatoes with a fork or potato masher.
  5. Combine 1 cup mashed potato, 2 cups sifted flour and egg in a bowl.
  6. Knead until dough forms a ball.
  7. On a floured surface, roll small portions of the dough into long 3/4 inch snakes then cut snakes into 3/4 inch gnocchi.
  8. Drop gnocchi (you’ll only need about ½ of the gnocchi for this recipe – you can freeze the rest, before cooking, for later use) in the boiling water and cook until gnocchi have risen to the top then remove in about 2 minutes.
The Alfredo Sauce
  1. Squeeze cooled roasted garlic cloves into a saucepan, add chicken stock, and heat over medium heat.
  2. With an immersion blender, puree garlic and stock then simmer until reduced by half.
  3. Add half-and-half and simmer until thick. Add Parmesan and blend again with the immersion blender. Taste and adjust seasoning with salt and pepper.
  4. Set aside.
The Bake
  1. Preheat oven to 400º.
  2. Spray a medium casserole dish with non-stick spray.
  3. In a large bowl, stir together the gnocchi, broccoli, chicken, bacon, mushrooms and Alfredo sauce then spoon into the prepared casserole dish.
  4. Top with shredded cheese and bake for 20 minutes.
  5. Turn oven to broil for 2-3 minutes or until the cheese starts to brown (keep an eye on it because it will brown quickly).
  6. Garnish with chopped green onions and serve immediately.
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