Creamy Chicken Gnocchi Bake
2 pieces chicken thighs
200g potato gnocchi
200ml cooking cream
1/2 cup, grated parmesan
2 cloves, minced garlic
1 cup, chopped spinach
1 cup, sliced mushrooms
2 tablespoons olive oil
1 teaspoon, dried thyme
to taste salt
to taste pepper
Preheat the oven to 180°C (350°F).
In a skillet, heat olive oil over medium heat. Season chicken thighs with salt, pepper, and thyme. Cook the chicken until browned on both sides, then remove and set aside. In the same skillet, add more olive oil if needed and sauté the mushrooms until they release their juices. Add garlic and cook until fragrant. Add the gnocchi and cook until lightly browned.
Pour the cooking cream into the skillet with the mushrooms and gnocchi. Stir in Parmesan cheese and chopped spinach. Season with salt and pepper to taste. Let the sauce simmer for a few minutes until slightly thickened.
Pour the creamy sauce mixture into a baking dish. Place the cooked chicken thighs on top. Bake in the preheated oven for 20-25 minutes until the chicken is fully cooked and the sauce is bubbly.
Sprinkle extra Parmesan cheese and fresh thyme on top before serving. Enjoy the Creamy Chicken Gnocchi Bake hot.
For a variation, try adding sun-dried tomatoes or bacon to the dish for an extra burst of flavor. You can also substitute chicken thighs with chicken breast if preferred.
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545
45g
35g
25g
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