Chicken Alfredo Gnocchi Bake With Bacon Recipes

CHICKEN GNOCCHI BAKE

Steps:

• Preheat the oven to 400 degrees. Spray a casserole dish with non-stick baking spray.
• Cook the gnocchi according to the package directions. Drain.
• Gently stir together the cooked gnocchi, broccoli, chicken, bacon, garlic, and Alfredo sauce.
• Spoon into the prepared casserole dish and sprinkle with shredded cheeses. Bake for 20 minutes.
• Broil for 1-2 minutes or until the cheese starts to brown. Make sure you keep an eye on it because it will brown quickly.
• Top with freshly grated parmesan cheese, green onions and extra bacon, if desired, and serve immediately.

BAKED GNOCCHI WITH CHICKEN

Steps:

• Position a rack in the upper third of the oven and preheat to 425 degrees F. Heat the olive oil in a deep ovenproof skillet over medium-high heat. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until lightly browned, about 4 minutes. Transfer to a plate and wipe out the skillet.
• Melt the butter in the skillet over medium heat; add the flour and cook, whisking, 3 minutes. Whisk in the milk and chicken broth until smooth; simmer, whisking constantly, until slightly thickened, about 5 minutes. Whisk in 1/2 teaspoon salt and the nutmeg.
• Add the chicken, mushrooms, gnocchi and spinach to the sauce and stir until coated and the spinach wilts. Sprinkle with the parmesan, transfer the skillet to the oven and bake until bubbling, about 20 minutes. Turn on the broiler; broil until lightly browned on top, about 3 more minutes.

CHICKEN ALFREDO GNOCCHI BAKE WITH BACON

Steps:

• In a large saucepan, melt the butter over medium heat. Add the cream cheese, garlic, milk and heavy cream. Whisk the ingredients until smooth. Bring the mixture to a simmer as you continue to whisk. Turn off heat, and whisk in the Parmesan cheese.
• Add a tablespoon of the Alfredo to the beaten eggs and whisk vigorously. Now add the eggs to the saucepan whisking vigorously the entire time so that the eggs do not scramble. Set aside.
• Preheat the oven to 350°F and spray a large baking dish with non-stick spray. Set aside.
• Cook the gnocchi according to the directions on the package. Typically 3 to 4 minutes. Drain and set aside.
• In a large mixing bowl, add the Alfredo sauce, sour cream, ricotta cheese, chicken, Parmesan cheese, green onions, bacon and gnocchi. Fold the ingredients together until combined.
• Pour the mixture into your prepared baking dish. Sprinkle the fontina and mozzarella cheese on top. Bake for 15 to 20 minutes until warmed through and the cheese is bubbly.
• Remove from heat. Sprinkle bacon, parsley and shaved Parmesan on top. Serve immediately and enjoy.

CHICKEN, SPINACH & BACON ALFREDO PASTA BAKE

Steps:

• Heat the grill to high. Put the bacon rashers on a baking tray lined with foil and grill for 5 mins on each side until crisp. Leave to cool, then roughly chop.
• Heat the oil in a large saucepan or high-sided frying pan over a high heat. Season the chicken, then brown on both sides. Sprinkle over the oregano and add the garlic, then stir for another minute. Crumble in the stock cube and add 250ml water.
• Bring to a simmer, cover and reduce the heat to low-medium. Cook until the chicken is tender, about 15-20 mins, topping up with more water if the pan looks dry. Transfer the chicken to a board using tongs, then shred using two forks. Return the shredded chicken to the pan with the sauce.
• Whisk the flour into the cooking juices in the pan, turn up the heat and keep stirring until you have a smooth paste that clings to the chicken. Add 500ml water and the cream, then simmer, stirring occasionally for 8-10 mins, or until the sauce has thickened.
• Meanwhile, cook the pasta in a large pan of boiling salted water for about 10 mins until it is just cooked but retains some bite. Drain.
• Add most of the parmesan, the mustard, spinach and half the chopped bacon to the sauce, then season to taste, if needed. Stir until the spinach has wilted, then stir in the cooked pasta.
• Tip the mixture into a large baking dish. Mix the breadcrumbs with the remaining parmesan and scatter over the top along with the tomatoes and remaining chopped bacon. The unbaked dish can now be frozen for up to two months (see below).
• To cook straightaway, heat the oven to 200C/180C fan/gas 6. Bake for 35-40 mins, or until the top is golden and crunchy and the sauce is bubbling.

GNOCCHI ALFREDO

Steps:

• Cook gnocchi according to package directions; drain. Meanwhile, in a small saucepan, melt 1 tablespoon butter. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in cheese and nutmeg until blended. Keep warm., In a large heavy skillet, melt remaining butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Immediately add mushrooms and gnocchi; cook and stir 4-5 minutes or until mushrooms are tender and gnocchi are lightly browned. Serve with sauce. If desired, sprinkle with parsley.