Description

This isn’t just dinner—it’s a giant cheesy hug baked to golden perfection. Fluffy gnocchi meet juicy ground chicken and a lake of marinara, all blanketed in mozzarella, Parmesan, and burrata. It’s got all the soul of Nonna’s chicken parm, minus the breading marathon. Whether you’re feeding a crowd or freezing leftovers for your future self, this 45-minute wonder brings the flavor and the drama—straight from skillet to table.

Ingredients

Scale

24 oz plain gnocchi (no pre-boiling!)
3 tbsp extra-virgin olive oil
2 yellow onions, diced
8 garlic cloves, chopped
2 lbs ground chicken
Salt & black pepper to taste
4 cups marinara sauce
½ tsp red pepper flakes (optional)
3 cups shredded mozzarella
1 cup shredded Parmesan
2 balls fresh burrata (or dollops of ricotta)
Fresh basil or oregano for garnish

Instructions

Prep Oven: Preheat to 375°F (190°C).
Sauté Base: In an oven-safe skillet, sauté onions and garlic in olive oil with a pinch of salt (5–6 mins).
Brown Chicken: Add chicken, season, and cook until fully browned (7 mins).
Simmer Sauce: Stir in marinara and red pepper flakes. Simmer 5 mins.
Fold in Gnocchi: Gently stir in gnocchi and half the mozzarella.
Top & Bake: Sprinkle remaining mozzarella, Parmesan, and torn burrata over the top.
Bake: Bake uncovered 20–25 mins until bubbly and golden.
Rest & Serve: Rest 5 mins. Garnish with herbs and drizzle with olive oil.

Notes

No burrata? Use ricotta or skip for a lighter bake.
Frozen gnocchi? Add straight in—just bake 5 mins longer.
Crunchy top? Add a quick panko-Parmesan topping pre-bake.
Make-ahead magic: Assemble and chill up to 24 hrs before baking.

Prep Time: 15 min
Cook Time: 30 mins

Nutrition

Calories: 490 cal Per Serving
Fat: 28g
Carbohydrates: 35g
Fiber: 3g
Protein: 28g