Name: Cheesy Chicken Gnocchi Bake
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Ingredients: 4 cups ready-made gnocchi (fresh refrigerated or thawed frozen gnocchi); 5 slices bacon, cooked and crumbled (reserve half for topping); 2 cups cooked chicken, cubed (rotisserie works great); 1 1/2 tablespoons all-purpose flour (Can use gluten-free flour if needed.); 4 tablespoons butter; 2 cups chicken stock (use low-sodium if needed); 1 cup milk (whole milk for richness; 2% works fine) (For a richer sauce, replace 1/2 cup of milk with cream.); 2 cups shredded mozzarella cheese; 1 cup grated Parmesan cheese (plus extra for topping); 1 teaspoon Italian seasoning; Salt and pepper, to taste

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I’ve made this Cheesy Chicken Gnocchi Bake on busy weeknights when I wanted something comforting but fast. It’s pillowy store-bought gnocchi smothered in a creamy mozzarella-parmesan sauce, studded with chicken and bacon, then baked until bubbly and golden — the kind of crowd-pleaser that clears plates and gets repeat requests.

Why you’ll love this dish

This bake hits a lot of home-cooking sweet spots: it’s fast to assemble, feeds a crowd, and uses mostly pantry-friendly ingredients. Ready-made gnocchi saves time, cooked chicken and crisp bacon add protein and texture, and the cheese sauce turns everything into one cozy, easy dinner. It’s perfect for weeknights, potlucks, or when you want a comforting casserole without fuss.

“Rich, creamy, and perfectly cheesy — this was the dinner my family begged me to make again the next week.” — a happy home cook

If you enjoy comfort-bake recipes like this, you might also like my take on a cheesy chicken spaghetti bake for another roomy, family-friendly option.

The cooking process explained

Before you start: this recipe is basically three short steps — make a quick roux-based cheese sauce, fold in gnocchi, chicken, and half the bacon, then bake until golden. Expect about 10–15 minutes of stovetop work and a 25-minute bake. The stovetop step controls sauce thickness, so you can adjust with extra milk or stock and avoid a gloopy casserole.

I often borrow a couple of techniques from other bakes — particularly the even layering and broiling finish I used in a recent Baked Caesar Chicken — to get the top crisp and the inside silky.

Ingredient list

4 cups ready-made gnocchi (fresh refrigerated or thawed frozen gnocchi)
5 slices bacon, cooked and crumbled (reserve half for topping)
2 cups cooked chicken, cubed (rotisserie works great)
1 1/2 tablespoons all-purpose flour
4 tablespoons butter
2 cups chicken stock (use low-sodium if needed)
1 cup milk (whole milk for richness; 2% works fine)
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese (plus extra for topping)
1 teaspoon Italian seasoning
Salt and pepper, to taste

Notes and substitutions:

Swap bacon for pancetta or turkey bacon to change the flavor profile.
For a vegetarian version, omit bacon and use vegetable stock; add mushrooms or spinach for body.
Use gluten-free flour if needed; the roux will thicken more slowly, so be patient.
If you want a richer sauce, replace 1/2 cup of milk with cream.

You can serve this with lighter vegetable sides like my Baked Cheesy Zucchini Stacks for a green contrast.

Step-by-step instructions

Cheesy Chicken Gnocchi Bake with melted cheese and tender chicken

Preheat the oven to 350°F (175°C). Lightly grease a 9 x 13-inch baking pan.
Cook and crumble the bacon. Reserve half for the topping. Chop or cube the cooked chicken.
In a medium saucepan, melt the butter over medium heat. Sprinkle in the flour and stir to form a paste. Cook 1–2 minutes, stirring, until the raw flour scent fades.
Slowly pour in the chicken stock while whisking. Bring the mixture to a gentle boil, whisking constantly so it stays smooth. Let it thicken slightly.
Add the milk and stir. Keep cooking and stirring until the sauce thickens to a creamy consistency.
Remove the pan from heat. Stir in mozzarella in 1-cup increments, letting each cup melt into the sauce before adding the next. Stir until smooth. If the sauce becomes too thick, whisk in more milk or stock a little at a time.
Season the sauce with Italian seasoning, salt, and pepper. Fold in the gnocchi, cooked chicken, and half of the crumbled bacon. Mix gently to coat everything.
Transfer the mixture into the prepared 9 x 13-inch pan. Sprinkle the remaining bacon and the Parmesan over the top. Add a pinch more Italian seasoning for color.
Bake for about 25 minutes, until the top is bubbly and lightly golden. If you want extra browning, broil for 1–2 minutes — watch closely.
Let the dish rest for 5 minutes before serving so the sauce sets slightly.

Best ways to enjoy it

Serve scoops on warmed plates to keep the bake silky.
Pair with a bright green salad (arugula with lemon vinaigrette works well) to cut the richness.
Offer crusty bread for sopping up sauce, or a side of roasted broccoli for crunch.
For dinner parties, portion into individual ramekins and bake until bubbly for attractive single servings.

Storage and reheating tips

Refrigerator: Cool the leftovers within two hours and store in an airtight container for up to 3–4 days.
Freezer: Freeze cooled portions in freezer-safe containers for up to 2–3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat gently in a 350°F oven until warmed through (about 15–20 minutes for a casserole; longer for larger portions). For microwave reheating, cover and heat in 1–2 minute bursts, stirring between intervals until the center reaches 165°F (74°C).
Food safety: Because this contains cooked poultry and dairy, always reheat to at least 165°F and never leave at room temperature for more than two hours.

Pro chef tips

Toast your flour slightly in the butter to eliminate any raw taste; 1–2 minutes is enough.
Add cheese off heat to avoid grainy separation; residual heat melts it smoothly.
If your sauce is lumpy, strain it or whisk vigorously and cook a bit longer — heat fixes many texture issues.
Crisp the bacon until very crunchy; it stays texturally pleasant after baking.
Don’t overbake — gnocchi can become gummy if left too long. Aim for a bubbly but not dried-out surface.

Creative twists

Mushroom & Spinach: Sauté mushrooms and fresh spinach, fold in with the chicken for extra umami and color.
Spicy Kick: Stir in 1/4 teaspoon red pepper flakes or a spoonful of harissa for heat.
Pesto Swirl: Dollop basil pesto into the sauce before baking for a herby lift.
Cheesy Upgrade: Swap half the mozzarella for fontina or gruyère for a nuttier finish.
Lighter Version: Use turkey bacon, low-fat milk, and reduce parmesan to make it leaner.

Common questions

Q: Can I use frozen gnocchi?
A: Yes. Thaw frozen gnocchi before adding, or increase bake time slightly. If you add frozen gnocchi straight to the sauce it may release extra water; adjust by simmering the sauce a little longer.

Q: How long does this take from start to finish?
A: About 45–55 minutes total: 10–15 minutes prep and sauce-making, then 25 minutes baking and a 5-minute rest.

Q: Can I assemble ahead and bake later?
A: Yes. Assemble the casserole, cover, and refrigerate for up to 24 hours. Add a few extra minutes to the bake time if cold from the fridge. For freezing, bake first or freeze unbaked — if frozen unbaked, bake from frozen and increase time until heated through.

Q: What if my sauce becomes too thin or too thick?
A: Thin sauce: simmer slightly to reduce, or whisk in a little extra flour mixed with cold milk (a slurry). Thick sauce: whisk in more milk or stock gradually until you reach the desired consistency.

Conclusion

This Cheesy Chicken Gnocchi Bake is an easy, comforting meal that comes together quickly thanks to ready-made gnocchi and cooked chicken. For similar cheesy, crowd-pleasing comfort-food ideas, check out Yummy Cheese Chicken Gnocchi Bake at The Salty Pot. If you like a creamier, spoonable gnocchi, Creamy Chicken Gnocchi at Skinny Spatula offers another take. And for a step-by-step baked gnocchi method you can compare, read How to make Baked Gnocchi with Chicken.