This easy weeknight bake combines your favorite Chicken Parmesan flavors with pillowy gnocchi and melty cheese — ready in under an hour!

12 oz plain gnocchi

1½ Tbsp extra-virgin olive oil

1 medium yellow onion (diced)

4 cloves garlic (roughly chopped)

Kosher salt and freshly cracked black pepper (to taste)

1 lb ground chicken

2 cups store-bought marinara sauce

¼ tsp crushed red pepper flakes

1½ cups shredded mozzarella

½ cup shredded parmesan

1 ball fresh burrata

Fresh basil or oregano sprigs (for garnish)

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Preheat oven to 425°F. Bring a large pot of water to boil.

Cook gnocchi according to package instructions. Drain, reserving ¼ cup cooking water.

Heat olive oil in a large cast iron skillet over medium-high. Sauté onions and garlic until soft (about 5 minutes).

Add ground chicken, cooking until browned and fully cooked (10–12 minutes). Season with salt and pepper.

Stir in gnocchi, reserved cooking water, marinara sauce, red pepper flakes, and parmesan.

Sprinkle mozzarella evenly over the top.

Bake for 15 minutes on the top oven rack until bubbling and golden.

Let rest for 5 minutes. Top with burrata, season if needed, and garnish with fresh herbs.

Try using spinach or flavored gnocchi for a colorful twist.

This recipe works great in a single oven-safe skillet—fewer dishes!

Burrata adds extra richness, but you can swap it with more mozzarella or ricotta if preferred.

Add sautéed spinach or mushrooms to sneak in more veggies.