Description
A cozy, cheesy, and savory bake combining tender chicken, soft gnocchi, and caramelized onions in a rich broth, topped with melted Gruyère.
Ingredients
Scale
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 large yellow onions, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1/2 cup dry white wine (or additional broth)
- 1/2 cup heavy cream
- 1 1/2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 1 (16-ounce) package potato gnocchi
- 1 1/2 cups shredded Gruyère cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a large skillet over medium heat, heat olive oil and 1 tablespoon butter. Add sliced onions, thyme, salt, and pepper. Cook, stirring occasionally, for 20-25 minutes until deeply golden and caramelized. Add garlic and cook 1 minute more.
- Sprinkle flour over onions and stir for 1 minute. Pour in chicken broth and white wine (or extra broth), scraping up browned bits. Bring to a simmer, then stir in heavy cream. Simmer for 2-3 minutes until slightly thickened. Remove from heat.
- Meanwhile, cook gnocchi according to package directions (usually boil for 2-3 minutes until they float). Drain and set aside.
- In a large bowl, combine the cooked chicken pieces, cooked gnocchi, and the onion-cream sauce. Stir gently to coat. Transfer mixture to the prepared baking dish.
- Top evenly with shredded Gruyère and Parmesan cheese.
- Bake for 20-25 minutes until bubbly and golden on top. Let rest 5 minutes, then garnish with parsley if desired. Serve warm.
Notes
For extra richness, use a mix of Gruyère and Swiss cheese. You can substitute boneless chicken thighs if preferred. To make it vegetarian, omit chicken and use vegetable broth.
Nutrition
- Calories: 485
- Sugar: 8g
- Fat: 28g
- Carbohydrates: 32g
- Protein: 31g