Chicken Bacon Ranch Gnocchi (Print Version)
Tender chicken and bacon in creamy ranch sauce with gnocchi, cheddar, and provolone, baked to golden perfection.
# Ingredients:
→ Main Components
01 -
900 g gnocchi, cooked as directed
02 -
4 boneless skinless chicken thighs, diced into 2.5 cm pieces, cooked
03 -
6 slices streaky bacon, chopped and cooked
→ Sauce and Cheese
04 -
480 ml heavy cream
05 -
60 g cream cheese
06 -
1 ranch seasoning packet
07 -
200 g aged white cheddar, shredded
08 -
60 g mild cheddar, shredded
09 -
6 slices provolone cheese
→ Garnish
10 -
Fresh parsley, finely chopped
# Instructions:
01 -
Preheat the oven to 190°C.
02 -
Heat heavy cream over medium heat in a saucepan. Add cream cheese and cook, whisking, until fully incorporated. Stir in ranch seasoning. Blend in shredded aged white cheddar and remove from heat, mixing until cheese is completely melted.
03 -
Fold cooked chicken pieces and gnocchi gently into the cheese sauce until evenly coated.
04 -
Transfer the mixture to a 23 x 33 cm baking dish. Distribute provolone slices evenly over the top. Sprinkle with shredded mild cheddar and scatter cooked bacon pieces over the surface.
05 -
Bake uncovered for 25-30 minutes, or until bubbling throughout.
06 -
Switch the oven to broil for 2-3 minutes, monitoring closely to achieve a golden-brown top without burning.
07 -
Remove from oven and garnish generously with freshly chopped parsley before serving.
# Notes:
01 -
Ensure chicken pieces are cooked through before combining with the sauce to avoid excess moisture in the final dish.