Creamy Crack Chicken Gnocchi
A delightful dish combining tender potato gnocchi with shredded chicken in a creamy sauce. Quick to make, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb potato gnocchi
- 2 cups shredded cooked chicken using leftover or rotisserie chicken is ideal
- 4 oz cream cheese ensure it's softened for easy mixing
- 1 cup chicken broth check gluten-free if needed
- 1/2 cup heavy cream
- 1 cup shredded cheddar cheese add more for extra cheesiness
- 2 cloves garlic, minced
- 4 strips bacon, chopped cooked until crispy
- 2 tbsp chopped parsley for garnishing
- Salt, to taste
- Black pepper, to taste
Instructions
Cooking the Gnocchi
- Boil gnocchi in salted water until they float, about 2–3 minutes. Drain and set aside.
Preparing the Sauce
- In a skillet, cook chopped bacon until crispy. Remove and set aside, leaving 1 tbsp grease in the pan.
- Add garlic to the pan and cook for 30 seconds.
- Add cream cheese, heavy cream, and chicken broth. Whisk until smooth.
- Stir in shredded chicken and gnocchi. Simmer for 3–4 minutes.
- Stir in cheddar cheese until melted.
- Top with crispy bacon and parsley. Season with salt and pepper to taste.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving. Stir the sauce well to avoid lumps from the cream cheese. Consider adding more vegetables like spinach or mushrooms for extra flavor.