Creamy Chicken Bacon Ranch Gnocchi with Cheddar and Provolone (Print version)

Tender chicken, crisp bacon, ranch cream sauce, gnocchi, cheddar, and provolone baked until hot and bubbly.

# Ingredients:

For the chicken, bacon, and gnocchi

01 - 2 lb (900 g) potato gnocchi
02 - 6 slices thick-cut bacon, chopped
03 - 1 1/2 lb (680 g) boneless skinless chicken thighs, cut into 1-inch pieces
04 - 1/2 teaspoon kosher salt, plus more for pasta water
05 - 1/2 teaspoon black pepper
06 - 1 tablespoon olive oil, if needed

For the ranch cheese sauce

07 - 2 cups (480 ml) heavy cream
08 - 4 oz (115 g) cream cheese, softened and cubed
09 - 1 packet (1 oz or 28 g) ranch seasoning
10 - 2 cups (225 g) freshly shredded sharp white cheddar
11 - 1/2 cup (55 g) shredded mild cheddar
12 - 6 slices provolone cheese

For finishing

13 - 2 tablespoons chopped fresh parsley

# Instructions:

01 - Preheat the oven to 375 F. Lightly grease a 9x13-inch baking dish.
02 - Cook the chopped bacon in a large skillet over medium heat until crisp, 7-9 minutes. Transfer to paper towels and reserve 1 tablespoon of drippings in the pan.
03 - Season the chicken with salt and pepper. Cook in the bacon drippings over medium-high heat until browned and cooked through to 165 F, about 6-8 minutes. Transfer to a plate.
04 - Boil the gnocchi in salted water according to package directions, usually 2-3 minutes, just until they float. Drain well.
05 - Warm the heavy cream in a large saucepan over medium heat. Whisk in the cream cheese until smooth, then whisk in the ranch seasoning. Remove from the heat and stir in the white cheddar until melted.
06 - Fold the cooked chicken and drained gnocchi into the ranch cheddar sauce. Stir gently so the gnocchi stays intact.
07 - Spread the mixture in the prepared dish. Top with provolone slices, mild cheddar, and most of the bacon. Bake uncovered for 25-30 minutes, until bubbling at the edges.
08 - Broil for 1-3 minutes if you want a more golden top. Watch closely. Rest for 5 minutes, then finish with parsley and the remaining bacon.

# Good to know:

01 - Best served hot after a 5-minute rest.
02 - Use freshly shredded cheese for the smoothest sauce.
03 - Cook chicken to 165 F before combining with the gnocchi.

Back