I love how this recipe transforms familiar ingredients into something new and exciting. It’s packed with flavor from the garlicky marinara, melted mozzarella, and savory ground chicken—all tied together with soft gnocchi and topped off with creamy burrata. Plus, it’s ready in under an hour, uses just one skillet, and is easy to customize depending on what I have on hand.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
12 ounces plain gnocchi
1 ½ tablespoons extra-virgin olive oil
1 medium yellow onion, diced
4 cloves garlic, roughly chopped
Kosher salt and freshly cracked black pepper
1 pound ground chicken
2 cups store-bought marinara sauce
¼ teaspoon crushed red pepper flakes
1 ½ cups shredded mozzarella
½ cup shredded parmesan
1 ball fresh burrata
Sprigs fresh basil or oregano, for garnish
Directions
I start by preheating the oven to 425°F and bringing a large pot of water to a boil.
I cook the gnocchi according to the package directions, then drain and save ¼ cup of the cooking water.
While that’s going, I heat olive oil in a large oven-safe skillet over medium-high heat. I sauté the onions and garlic for about 5 minutes, until soft and fragrant.
I add the ground chicken to the skillet, breaking it up and cooking it through until browned and fully cooked—this usually takes about 10–12 minutes. Then I season everything with salt and pepper.
Next, I stir in the cooked gnocchi, the reserved pasta water, marinara sauce, and crushed red pepper flakes. I mix in the parmesan cheese at this point too.
I sprinkle mozzarella evenly over the top, then transfer the skillet to the top rack of the oven. I bake it for about 15 minutes, until the cheese is melted, bubbling, and golden.
Once out of the oven, I let it rest for 5 minutes, then top with the fresh burrata. I finish it off with a few sprigs of basil or oregano and adjust the salt and pepper if needed.
Servings and timing
This recipe serves 4 people and takes about 40 minutes from start to finish—10 minutes of prep and 30 minutes of cooking. It’s ideal for busy evenings when I want something warm and satisfying without spending hours in the kitchen.
Variations
Spinach gnocchi: I sometimes swap the plain gnocchi for spinach gnocchi for a colorful and nutritious twist. It looks beautiful and adds a subtle green flavor.
Different proteins: While I usually stick with ground chicken, this recipe also works great with ground turkey, beef, or even plant-based meat alternatives.
More veggies: I like to sneak in some baby spinach or sautéed mushrooms to boost the veggie content. I just stir them in with the chicken before baking.
Extra cheese: If I’m feeling indulgent, I add more parmesan or even some fontina or provolone for a deeper cheesy flavor.
Storage/Reheating
Leftovers store well in the fridge in an airtight container for up to 3 days. When I reheat, I either pop it in the microwave or warm it in the oven at 350°F until heated through. If it looks a little dry, I add a splash of water or marinara to bring back the sauciness.
I haven’t frozen this dish, but the components (especially the cooked chicken and sauce) could be frozen separately and combined fresh with gnocchi for baking later.
FAQs
Can I use homemade gnocchi instead of store-bought?
Absolutely. I’ve made this with homemade gnocchi before, and it turns out beautifully. Just make sure it’s firm enough to hold up in the bake.
What can I use instead of burrata?
If I don’t have burrata on hand, I use fresh mozzarella or ricotta as a topping. It won’t be quite as creamy, but it still adds a nice finishing touch.
Is this dish spicy?
It has a gentle kick from the crushed red pepper flakes, but it’s not overpowering. I adjust the spice level depending on who I’m cooking for.
Can I make this dish vegetarian?
Yes! I skip the chicken and load up on veggies like zucchini, mushrooms, and spinach instead. A plant-based meat substitute would also work well here.
How do I know when it’s done baking?
I look for the cheese to be bubbling and slightly golden on top. Letting it rest for a few minutes after baking also helps everything set nicely.
Conclusion
This Chicken Parmesan Gnocchi Bake is my go-to when I want something easy, cozy, and crowd-pleasing. It brings together the best parts of Chicken Parm and baked pasta into one dish that never disappoints. Whether I’m feeding the family or hosting friends, this recipe always earns a spot on the table.
