Easy Crack Chicken Gnocchi (Print version)
A creamy one-pan chicken gnocchi dinner with bacon, ranch seasoning, cheddar, and tender potato gnocchi.
# Ingredients:
For the skillet
01 -
6 slices bacon, chopped
02 -
1 tablespoon unsalted butter
03 -
1 small shallot, finely diced
04 -
2 cloves garlic, minced
05 -
2 tablespoons all-purpose flour
06 -
1 1/4 cups (300 ml) low-sodium chicken broth
07 -
3/4 cup (180 ml) heavy cream
08 -
4 oz (115 g) cream cheese, softened and cubed
09 -
1 oz packet ranch seasoning, or about 3 tablespoons
10 -
1/2 teaspoon garlic powder
11 -
16 oz (450 g) potato gnocchi
12 -
2 cups (280 g) cooked shredded or diced chicken
13 -
1 1/4 cups (140 g) shredded cheddar cheese, divided
14 -
Black pepper, to taste
15 -
2 tablespoons chopped parsley or sliced green onions
# Instructions:
01 -
Cook the chopped bacon in a large skillet over medium heat until crisp, 6-8 minutes. Transfer to a paper towel-lined plate and leave about 1 tablespoon of drippings in the skillet.
02 -
Add the butter and shallot to the skillet. Cook for 2-3 minutes until softened, then stir in the garlic for 30 seconds.
03 -
Sprinkle in the flour and stir for 1 minute. Slowly whisk in the chicken broth and heavy cream, then add the cream cheese, ranch seasoning, garlic powder, and black pepper. Stir until mostly smooth.
04 -
Add the gnocchi and reduce the heat to medium-low. Simmer gently for 4-5 minutes, stirring often, until the gnocchi are tender and the sauce has thickened.
05 -
Stir in the cooked chicken and 3/4 cup of the cheddar until warmed through. Sprinkle the remaining cheddar and crisp bacon over the top, cover for 1-2 minutes, and let the cheese melt.
06 -
Top with parsley or green onions. Serve hot, loosening the sauce with a splash of broth if it thickens too much.
# Good to know:
01 -
Use cooked chicken to keep the recipe quick.
02 -
Best served right away while the sauce is creamy.
03 -
Reheat leftovers gently with extra broth or cream.