Gnocchi: Shelf-stable or refrigerated potato gnocchi both work well in this recipe and do not need to be boiled first. The gnocchi cooks directly in the broth while baking. For gluten-free, use Delallo gluten-free gnocchi.
Sauce Consistency: The sauce may seem thin at first when stirring, but it thickens up. If the sauce feels too thick after stirring, add a splash of chicken broth or cream to loosen it.
Leftovers: Leftovers keep well in the refrigerator for up to 4 days. Reheat on the stove or in the microwave with a splash of broth or milk to bring the sauce back to a creamy consistency.
Lemon Chicken Gnocchi
This dump-and-bake lemon chicken gnocchi is an easy one-dish dinner made with tender chicken breast, pillowy gnocchi, garlic, lemon zest, and creamy ricotta. Everything bakes together in about 30 minutes, creating a bright, cozy lemon sauce perfect for busy weeknights.
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Servings: 5 servings
INGREDIENTS
- 1 1/2 lbs chicken breast cut into 1-inch cubes
- 1 Tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1 Tablespoon lemon zest
- 1 teaspoon kosher salt
- 2 cloves garlic grated or minced
- ½ teaspoon fresh cracked black pepper
- 1 Tablespoon cornstarch
- 1 lb potato gnocchi
- 1 1/4 cups chicken broth
- 8 oz whole milk ricotta cheese
- ½ cup grated parmesan cheese
- 2 Tablespoons lemon juice
- 2 cups baby spinach optional
- For serving: fresh basil, red pepper flakes, extra parmesan cheese
INSTRUCTIONS
- Season the chicken (3 min): Preheat the oven to 400°F. Add the cubed chicken to a large baking dish. Drizzle with the olive oil and toss with the Italian seasoning, lemon zest, kosher salt, garlic, black pepper, and cornstarch until the chicken is evenly coated.1 1/2 lbs chicken breast, 1 Tablespoon olive oil, 1 teaspoon Italian seasoning, 1 Tablespoon lemon zest, 1 teaspoon kosher salt, 2 cloves garlic, ½ teaspoon fresh cracked black pepper, 1 Tablespoon cornstarch
- Add the broth, gnocchi, and ricotta (2 min): Add the gnocchi to the pan and gently toss everything together. Pour the chicken broth over the top, then dollop the ricotta evenly across the dish.1 lb potato gnocchi, 1 1/4 cups chicken broth, 8 oz whole milk ricotta cheese
- Bake (20 min): Cover tightly with foil and bake for 20 minutes, until the chicken is cooked through and the gnocchi are tender.
- Stir and bake again (5 min): Remove from the oven and stir everything together so the ricotta melts into the broth and creates a creamy sauce. Stir in the parmesan cheese, lemon juice and spinach, if using. Return to the oven uncovered and bake for 5-7 more minutes, until bubbly and golden brown in spots.½ cup grated parmesan cheese, 2 Tablespoons lemon juice, 2 cups baby spinach
- Finish with fresh cracked black pepper, more parmesan, basil, and a pinch of red pepper flakes before serving.
Notes
Nutrition
Serving: 1serving | Calories: 465kcal | Carbohydrates: 38g | Protein: 41g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 120mg | Sodium: 1372mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1465IU | Vitamin C: 9mg | Calcium: 233mg | Iron: 5mg
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