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an overhead shot of part of a 9x13 dish with baked chicken gnocchi with a silver serving spoon in the dish

Baked Chicken Gnocchi

  • Author: Jennifer
  • Prep Time: 5
  • Cook Time: 60
  • Total Time: 1 hour 5 minutes
  • Yield: 2-4 1x


Whether it’s date night in or a cozy family dinner, this baked chicken gnocchi with a creamy white wine sauce is sure to please everyone that’s gathered around your table. 

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  • 17.6 oz. package of potato gnocchi
  • 4 chicken thighs, bone-in, with skin
  • 4 Tbsp. butter – divided
  • Salt and Pepper for seasoning
  • 2 Tbsp. Italian seasoning – divided
  • 1 cup fresh spinach
  • 1/4 cup sun-dried tomatoes
  • 1 tsp. minced garlic
  • 1/2 cup chicken broth
  • 1/2 cup semi-dry white wine
  • 1/2 cup heavy cream
  • 1/2 cup freshly grated Asiago cheese


  1. Preheat oven to 400 degrees F. 
  2. Grease a 9×13 baking dish and set aside. 
  3. Boil the gnocchi according to package directions. Drain and set aside. 
  4. In a large skillet, melt two tablespoons of the butter over medium-high heat. Add the chicken thighs, season with salt, pepper, and one tablespoon of the Italian seasoning. Sear the chicken for 3 minutes on one side, then flip and sear for another 3 minutes. Remove the chicken from the pan and place into the greased 9×13 dish. 
  5. In the same skillet that you cooked the chicken, add the spinach and sun-dried tomatoes and sauté until the spinach is wilted. Pour the spinach and sun-dried tomato mixture over the chicken thighs, scraping the pan. 
  6. Next, add the cooked gnocchi to the chicken dish. If the gnocchi is stuck together, you can give them a quick toss in a dash of olive oil or run under warm water and use your hands to toss and separate. 
  7. Place the skillet back over medium-high heat and melt the other two tablespoons of butter. Add the minced garlic and sauté until fragrant, about 1 minute. Next, add the white wine and chicken broth, stirring frequently. Let come to a simmer, then add in the heavy cream, additional tablespoon of Italian seasoning, and freshly grated Asiago cheese. Stir constantly until the cheese is melted and the sauce is thickened, about 1-2 minutes. Pour the sauce over the chicken and gnocchi. 
  8. Bake for 45 minutes or until the chicken is cooked through. 
  9. Serve with a semi-dry or dry white wine and enjoy! 
  • Category: dinner
  • Cuisine: Italian

Keywords: gnocchi, white wine, Missouri wine, baked chicken gnocchi