Ingredients
Scale
- 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
- Preheat the oven to 400°F.
- Place the cubed chicken in a large baking dish. Drizzle with olive oil and toss with Italian seasoning, lemon zest, kosher salt, garlic, black pepper, and cornstarch until coated.
- Add the gnocchi to the dish and gently combine. Pour chicken broth over everything and dollop ricotta across the surface.
- Cover with foil and bake for 20 minutes until the chicken is cooked and gnocchi are tender.
- Remove from the oven and stir the mixture to blend ricotta into the broth for a creamy sauce. Mix in parmesan cheese, lemon juice, and spinach if desired.
- Return to the oven uncovered and bake for an additional 5-7 minutes until bubbly and golden.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Feel free to add more vegetables or use other types of cheese for variation.
This dish is best served fresh, but leftovers can be stored in the fridge for a few days.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 2g
- Sodium: 740mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg