Cheesy Chicken Gnocchi (Printable Version)

Soft gnocchi, chicken, and broccoli baked with crispy bacon and Alfredo sauce, layered with melty cheese for a comforting meal.

# Ingredients:

01 - 1 package of gnocchi (stored at room temp)

02 - 2 cups of cooked, chopped or shredded chicken

03 - 2 cups of frozen broccoli florets

04 - 1/2 cup of crispy, crumbled bacon

05 - 1 tablespoon finely chopped garlic

06 - 1 jar (15 oz) of Alfredo pasta sauce

07 - 1/2 cup Monterey Jack, shredded

08 - 1 cup mozzarella cheese, shredded

09 - Grated Parmesan cheese

10 - Extra crumbled bacon

11 - Sliced green onions

01 - Turn your oven to 400°F and lightly coat a casserole dish with non-stick spray.

02 - Follow the instructions on the gnocchi package to cook them. Drain off all the water once they're done.

03 - In a large bowl, combine the drained gnocchi with broccoli, bacon, chicken, garlic, and Alfredo sauce. Mix gently until evenly coated.

04 - Spread the mixture into the casserole dish and cover it with the shredded mozzarella and Monterey Jack. Bake for about 20 minutes.

05 - Set the broiler and toast the top layer for 1-2 minutes until the cheese browns slightly. Stay close—it browns fast!

06 - Sprinkle on some green onions, bacon, and Parmesan cheese, if you'd like. Serve it while it's hot.

01 - Whip this up in under half an hour! It’s loaded with gnocchi, chicken, and Alfredo for a creamy, satisfying combo.

02 - Shredded rotisserie chicken makes this quicker—prep it a day or two ahead!

03 - Save effort by using jarred Alfredo, or make a batch from scratch if you’ve got time.

04 - Switch out the broccoli for other veggies—like spinach, peas, bell peppers, or asparagus.

05 - For the smoothest cheese melt, shred blocks of cheese yourself instead of using pre-shredded.