I love gnocchi. Noone else in my house is as nuts about it as I am, so I don’t make it as often as I’d like. While many times I simply have it with butter, there are times I like to change things up a bit. One of the many ways to do this is by adding a meat. The dish pulls most of its flavor from the tomatoes, which is why I use the seasoned variety. I use my caldero to make it because it goes easily from stovetop to oven, making it a one-pot meal. Here’s how I made it.
One-Pot Chicken Gnocchi Bake
Equipment and tools needed
- 2x 16 oz packages gnocchi with potato (found in pasta aisle)
- 12-18 oz cooked chicken (I used 8x 9oz packages Perdue Short Cuts)
- 14.5 oz can diced tomatoes (basil, onion and garlic variety)
- 8 oz fresh mozzarella
- salt and pepper to taste
Preheat oven to 350 f.
Boil gnocchi according to instructions on the package.
When the gnocchi is cooked, drain and return to the caldero.
Drain the juice from the tomatoes into the caldero and stir.
Add the chicken and stir.
Add the diced tomatoes and stir.
Slice the mozzarella into slabs and place on top of everything else.
Bake for 10-12 minutes until cheese on the top is melting.
Serve immediately with salt and pepper to taste.