Creamy Crack Chicken Gnocchi
Cooked chicken and potato gnocchi in a gentle garlic, cream-cheese, and cheddar sauce, finished with crisp bacon.
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
Method
- Cook the gnocchi in salted boiling water according to its package, often 2–3 minutes. Drain.
- Cook chopped bacon in a wide skillet until crisp. Remove bacon and leave about 1 tablespoon rendered fat.
- Cook garlic in the fat for about 30 seconds without browning.
- Lower heat; add cream cheese, broth, and heavy cream. Whisk until smooth.
- Fold in cooked chicken and drained gnocchi. Heat gently until the reheated chicken reaches 165°F (74°C), adding time as needed.
- Over low heat or off the heat, stir in cheddar until melted. Taste for salt and pepper; finish with reserved bacon and parsley.
Notes
- Use already-cooked chicken and reheat it to 165°F.
- Refrigerate up to 3 days; loosen with a splash of broth when reheating.