Creamy Chicken Gnocchi Bake

4 servings
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This casserole-style chicken gnocchi bake is easy comfort food for cold winter months. Made with pillow soft gnocchi, rosemary garlic marinated chicken and a rich Grand Cru® cream sauce that will leave you licking your plate clean.

Recipe by: Elizabeth Van Lierde, College Housewife


  • For the Chicken:
  • 4 to 5 medium-size chicken breasts
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 tablespoon rosemary, minced
  • Juice from one lemon
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoon unsalted butter, divided
  • 2 cups baby spinach, roughly chopped
  • 2 (16-oz) packages premade gnocchi
  • For the Cream Sauce:
  • 4 tablespoons butter
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 1 tablespoon fresh minced rosemary
  • 3 1/2 cups whole milk
  • Pinch of cayenne pepper
  • Pinch of grated nutmeg
  • 2 cups shredded Roth Grand Cru® cheese


For the Chicken:

  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, coat chicken with garlic, olive oil, rosemary, and lemon juice, tossing to combine. Cover and let marinate for 30 minutes.
  3. In the meantime, melt 1 tablespoon butter in a large skillet over medium heat. Sprinkle chicken with a pinch of salt and pepper, and sear on both sides, until golden brown, about 2 to 3 minutes per side. Remove chicken from the pan and set aside.
  4. Melt remaining 1 tablespoon butter in the same skillet. Stir in chopped spinach and cook, stirring occasionally, until it begins to wilt, about 2 minutes. Remove, and set spinach aside.

For the Cream Sauce:

  1. Melt butter in a skillet over medium heat. Add minced garlic, and cook until fragrant, about 1 to 2 minutes. Whisk in flour and rosemary, and cook for 1 to 2 minutes to form a roux. Gradually whisk in milk. Cook, whisking constantly, about 2 to 3 minutes more minutes then stir in grated Grand Cru®, cayenne pepper, and nutmeg until slightly thickened. Adjust seasoning with salt and pepper, to taste.

To finish:

  1. Cook gnocchi according to package directions. Drain and set aside.
  2. Arrange chicken breasts in a cast-iron skillet or oven-safe casserole dish. Top with cooked gnocchi, spinach and cream sauce. Roast in the oven, about 25 to 30 minutes, until bubbly and golden brown. Serve hot, garnished with additional fresh rosemary, if desired. Enjoy!